Aunt Rösle`s Pear Cake
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 3 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 250 g flour
- 70 grams sugar
- 110 g butter
- 1 egg (s)
- 1 pinch (s) salt
- 1 teaspoon Baking powder
- 500 g pear (s), steamed / pickled
For the filling:
- 3 egg yolks
- 100 g suar
- 1 packet vanilla sugar
- 1 packet custard powder (vanilla)
- 500 g quark
- 250 ml cream
- 250 ml milk
For the cast:
- 3 egg whites
- 100 g suar
Print Recipe
Pin Recipe Instructions
- Knead a shortcrust pastry from flour, sugar, butter, egg, salt and baking powder. Let rest for about 3 hours. Mix egg yolks with sugar until frothy. Stir in the vanilla sugar, custard powder, quark, cream and milk.
- Roll out the shortcrust pastry and top with the pears. Pour the very liquid filling over the pears and bake at approx. 170 ° C for about 70 minutes. Beat egg whites and sugar into snow, place on top of the cake and bake for another 10 minutes.
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