Summary

Ingredients

• 100 g butter or mararine
• 200 g biscuit (s), shortbread biscuits or wholemeal butter biscuits
• 1 large can (s) pear (s)
• 120 g butter, soft or mararine
• 120 g suar
• 3 medium egg (s), (separate into egg yolk and egg white)
• 250 g quark (low-fat quark)
• 30 g custard powder, vanilla
• 1 pinch (s) salt
• 250 g poppy seed bakin mix (finished product)
• Apricot jam, (to decorate)
• Icing sugar, (to decorate if you like)

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Instructions

1. Melt 100 g butter / margarine. Finely crumble the biscuits (briefly in the blender or in a freezer bag and beat on them with the rolling pin). Mix the butter / margarine and the cookie crumbs; Press into a greased springform pan (26 cm diameter) and make an approx. 2 cm high rim.
2. Mix 120 g soft butter / margarine and 60 g sugar with the mixer until very creamy. Stir in the egg yolks. Stir in low-fat quark and the pudding powder. Beat the egg white and a pinch of salt until stiff, carefully add 60 g sugar and continue beating for a few minutes. Fold this under the curd mixture and then pour it into the form on the dough.
3. Drain the pears and cut into wedges. Use a spoon to pour the poppy seed baking mixture onto the quark mixture in dots. Spread the pear wedges on top. Bake in the preheated oven at 180 degrees (convection 160 degrees) on the 2nd rack from the bottom for about 55 to 60 minutes.
4. After baking, brush the hot cake with a little apricot jam (it will then shine nicely) and let cool in the pan. If you like, you can dust it with powdered sugar. Instead of pears, you can also use apples or cherries. It also tastes delicious: place small dabs of jam (strawberry or cherry jam) next to the poppy seed blobs; I then do without the fruit.