Pear Cake with Quark Topping
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g butter, soft
- 200 g suar
- 1 pinch salt
- 4 egg (s)
- 80 g hazelnuts, round
- 175 g flour
- 1 teaspoon Baking powder
- 3 pear (s), ripe
- 1 egg yolk
- 250 g cream quark
Print Recipe
Pin Recipe Instructions
- Grease the springform pan and dust it with flour.
- Stir the butter until peaks form. Add 125 g sugar, salt and 2 eggs and stir until the mixture is light. Fold in the nuts. Sift the flour and baking powder together and stir in. Spread the dough into the springform pan, pull the edge up about 3 cm, and put the dough in a cool place.
- Peel and halve the pears and remove the core. Cut a grid on the bulge side. Place on the dough with the curvature facing up. Mix the cream quark with 75 g sugar, 2 eggs and the egg yolk and pour over the cake.
- Bake the cake in the lower part of the oven preheated to 180 ° C for 50-55 minutes.
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