Summary

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

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Instructions

1. 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.
2. 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.