Summary

Ingredients

For the dough:

• 200 g flour
• 125 g butter
• 50 grams sugar
• 1 pinch (s) salt
• water

For the filling:

• 1 can pear (s), drained
• 5 egg (s)
• 150 g suar, brown
• 500 g quark
• 250 g cream cheese
• 250 ml juice from the pear can
• 1 packet custard powder, vanilla
• 2 tablespoon flour

For covering:

• 50 grams sugar
• 1 tablespoon honey
• 2 tablespoon amaretto
• 100 g almond (s), (flakes)

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Instructions

1. Grease a 26 springform pan and chill.
2. Prepare the shortcrust pastry and line the springform pan with it so that an approx. 4-4.5 cm high edge is created. Refrigerate.
3. For the filling, dice the pear halves and set aside.
4. Beat the eggs with the sugar until thick and creamy. Stir in the cream cheese, quark, flour and pudding powder, then stir in the pear juice.
5. Preheat the oven to 180 ° C top / bottom heat.
6. Now place the pear cubes on the shortcrust pastry in the springform pan, spread the quark mixture on top and smooth out.
7. Bake in the preheated oven for about 45 minutes.
8. After about 40 minutes of the baking time for the topping, bring the sugar and honey to the boil, deglaze with the amaretto and stir in the almond sticks. Spread on top of the cake.
9. Bake for about 15-20 minutes.
10. Then let it cool down before loosening the edge of the mold.