Summary

Ingredients

• 250 g flour
• 125 g butter, soft
• 100 g suar
• 25 g puddin powder (almond or vanilla flavor)
• 1 teaspoon, leveled baking powder
• 1 egg (s)

For covering:

• 1 large can (s) pears (Williams Christ pears)
• some flour
• 250 g low-fat quark
• 120 g powdered suar
• 1 pck. Pudding powder (chocolate delicately tart)
• 4 drops flavor (vanilla flavor)
• 1 tablespoon rum
• 250 g cream
• 1 dash lemon (s)
• 1 sachet flavor (vanilla baking)
• 4 medium egg (s)
• wafers, possibly
• Fat for the shape
• Breadcrumbs for the mold
• possibly powdered sugar for dusting

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Instructions

1. Line the bottom of a springform pan (26 cm) with baking paper. Grease the pan and sprinkle with breadcrumbs. Drain the pears well in a sieve.
2. For the kneading dough, stir the butter, sugar and egg until creamy. Mix the flour with baking powder and pudding powder, add and stir until the crumble is formed. Knead the dough together and chill for about 30 minutes, as does the mold.
3. Press the dough into the mold and form a high edge. If you like, you can now distribute the wafers on the floor, but you don`t have to.
4. For the topping, mix the quark with powdered sugar, custard powder, aroma, rum and eggs well. Whip the cream with lemon juice and the vanilla baking until stiff (not firm) and stir into the mixture.
5. Flour the pears a little, cut into slices and spread some of them on the bottom. Now pour some of the mixture over it and continue like this until everything is used up. The pears should be covered in the mass.
6. Bake at 180 - 190 ° C top / bottom heat in the lower part of the oven for about 60 - 65 minutes. Let cool in the mold and let cool completely in the refrigerator. If you like, you can dust it with powdered sugar.