Sparkling Droplet Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g flour
- 1 teaspoon Baking powder
- 70 g suar
- 110 g butter, liquid or in pieces
- 1 egg (s)
- 1 pinch (s) salt
- 2 tablespoon water, cold
For covering:
- 500 g pear (s), fresh or canned
- 3 egg yolks
- 100 g suar
- 1 packet vanilla sugar
- 1 packet custard powder, vanilla flavor
- 500 g quark
- 200 g cream
- 300 g milk
For the cast:
- 3 egg whites
- 50 grams sugar
Print Recipe
Pin Recipe Instructions
- Put all the ingredients for the dough in the mixing bowl and use the 3 sec / speed setting to make a shortcrust pastry. Line the bottom and edge of a greased springform pan (26 cm) with it, pulling the edge all the way up.
- Peel, core and quarter the pears, or drain them from the tin and cover the dough with them.
- Put the remaining ingredients for the topping in the mixing bowl and stir at the setting 20 sec./ speed 4 and distribute over the pears. Warning: if there is a lot of topping, the springform pan will be really full! Bake at 180 ° C for a total of 70 minutes.
- Insert the butterfly for the casting. Put the egg white and sugar in the mixing bowl and beat until half-firm at the setting 1½ min./ speed 3. Put the topping on the cake exactly 10 minutes before the end of the baking time and pull up small tips, then finish baking. When it cools down, sparkling droplets form.
- The cake can also be prepared well with other fruits and tastes very tasty.
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