Summary

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

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Instructions

1. Beat egg whites into snow and stir in sugar at the same time.
2. Gradually stir in the egg yolks and the water and continue whipping until frothy. Mix in the flour.
3. Grease and flour a Gugelhupf pan, fill in the dough and bake for 30 minutes at about 180 degrees.
4. Let cool cut once.
5. Cover the bundt pan all around with cling film.
6. First place the upper part in the dish, distribute the filling on top and cover with the second part.
7. Filling: Mix the mascarpone, curd cheese, sugar, vanilla sugar, cinnamon and rum.
8. Fold the diced pears and whipped cream into the cream.
9. 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.
10. Put the Gugelhupf in the fridge for a few hours.
11. Then carefully fall out of the mold and decorate as you wish.