Summary

Ingredients

• 400 g flour
• 200 g suar
• 1 point vanilla sugar
• 2 tablespoon cocoa powder
• 1 point baking powder
• 1 pinch (s) salt
• 1 egg (s)
• 200 g butter
• 200 g suar
• 250 g butter
• 1 kg pear (s)
• 4 egg (s)
• 1 vanilla pod (s), the pulp
• 500 g quark (low-fat quark)
• 3 tablespoon schnapps
• 1 point pudding powder, vanilla
• 2 tablespoon breadcrumbs

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Instructions

1. Knead the flour, sugar, vanilla sugar, cocoa powder, baking powder, salt, egg and butter into a smooth dough and chill in the refrigerator.
2. Peel, quarter and core the pears and cut into wedges. Bring 100 ml water, 50 g sugar and vanilla pulp to the boil. Add the pears and sauté for 4-5 minutes. Stir in schnapps, let the pears cool in the stock.
3. Mix butter, sugar and vanilla sugar until creamy. Stir in eggs one after the other, stir in quark and pudding powder. Pour ¾ of the shortcrust pastry into a springform pan and pull up the edge. Prick the bottom several times and sprinkle with breadcrumbs. Drain the pears and cover the shortcrust pastry base with the pears, spread the quark cream on top and smooth it out. Roll out the remaining dough and tear it up. Place pieces of dough on top of the cake.
4. Bake at 175 ° C for approx. 90 minutes, cover the cake after 40 minutes. Let the plucked cake cool in the pan.