Summary

Ingredients

For the dough:

• 150 g low-fat quark
• 75 grams sugar
• 6 tablespoon oil
• 1 egg (s), size M
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 300 grams flour
• 3 teaspoons baking powder

For covering:

• 3 egg (s), size M
• 250 g cream quark
• 250 g crème fraîche
• 75 grams sugar
• 2 tablespoon cornstarch
• 1 pinch clove powder
• 1 pinch ginger powder
• 1 can pear (s), at least 8 halves

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Instructions

1. Mix 150 g low-fat quark, 75 g sugar, 6 tablespoons oil, 1 egg, 1 packet of vanilla sugar, 1 pinch of salt in a bowl. Mix 300 g flour and 3 teaspoons of baking powder well. Add and knead into a dough. 2/3 of the dough for the base and 1/3 for the edge. Put the dough in a size 26 springform pan.
2. Separate 3 eggs for the quark mixture. Beat the egg whites until stiff. Mix the egg yolks with 250 g cream quark, 250 g crème fraîche, 75 g sugar, 2 tablespoons cornstarch, 1 pinch of clove powder and 1 pinch of ginger powder. Fold in the egg whites. Spread the mixture on the dough. Place the well-drained pear halves on the quark mixture and gently press in. Bake in a preheated oven at 180 degrees, fan-assisted at 160 degrees for about 40 minutes. Depending on the oven. Remove the cake from the edge of the springform pan and let it cool down in the pan.