Summary

Ingredients

• 150 g butter
• 100 g cane suar
• 2 egg (s)
• 300 grams flour
• 100 g nuts, round
• 1 teaspoon cinnamon
• Clove (s), ground
• 3 tablespoon rum

For covering:

• 1 can pear (s)

For the cream:

• 3 egg (s)
• 100 g suar
• 750 g cream quark
• 2 tablespoon cornstarch
• 2 tablespoon lemon juice
• 250 g cranberry compote

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Instructions

1. Grease a 26 springform pan and chill.
2. For the dough, stir together the butter and sugar until foamy, stir in the eggs one by one.
3. Mix the flour with the nuts and spices and stir in together with the rum, so that a soft, but not too sticky batter is formed.
4. Line the mold with ½ -2/3 of the dough, so that an approx. 3 cm high edge is created.
5. Put the mold in the refrigerator, pour the rest of the batter into a piping bag.
6. Drain the pears well.
7. Meanwhile preheat the oven to 180 ° C top / bottom heat.
8. Beat the eggs with the sugar until creamy, stir in the quark, starch and lemon juice.
9. Halve the pear halves again and place them on the dough in the pan. Spread the quark mixture on top and bake in the preheated oven for about 40 minutes.
10. Then take it out and spread the cranberry compote on it.
11. Using the rest of the batter from the piping bag, spray a grid with a border or any other pattern onto the compote.
12. Then bake for another 25-30 minutes.