Pear and Mascarpone Bundt Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 4 egg (s)
- 200 g flour
- 125 g suar
- 3 tablespoon water, hot
For the filling:
- 250 g mascarpone
- 250 g quark, (curd cheese)
- 250 ml heavy cream
- 200 g pear (s), diced (fresh or canned)
- 50 grams sugar
- 1 packet vanilla sugar
- 1 tablespoon rum
- 1 pinch (s) cinnamon
- 4 sheets gelatin
Print Recipe
Pin Recipe Instructions
- Beat egg whites into snow and stir in sugar at the same time.
- Gradually stir in the egg yolks and the water and continue whipping until frothy. Mix in the flour.
- Grease and flour a Gugelhupf pan, fill in the dough and bake for 30 minutes at about 180 degrees.
- Let cool cut once.
- Cover the bundt pan all around with cling film.
- First place the upper part in the dish, distribute the filling on top and cover with the second part.
- Filling: Mix the mascarpone, curd cheese, sugar, vanilla sugar, cinnamon and rum.
- Fold the diced pears and whipped cream into the cream.
- Place the gelatine in cold water and then stir in a little warmed water until smooth. Let cool down briefly and mix into the cream.
- Put the Gugelhupf in the fridge for a few hours.
- Then carefully fall out of the mold and decorate as you wish.
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