Mini Torte with Red Wine Pear

Ingredients

• 1 Egg white
• 1 splash Lemon juice
• 50 g powdered sugar
• 60 g ground almonds
• 0.5 untreated lemon
• 350 ml dry red wine
• 75 g sugar
• 0.5 cinnamon stick
• 2 pears
• 6 sheets white gelatin
• 200 g low‑fat quark
• 100 g natural yogurt
• 2 tbsp vanilla sugar
• 120 ml whipping cream
• white chocolate ornament

Instructions

1. 1.

   Preheat the oven to 150°C (Oven/Convection).

2. 2.

   Whisk the egg white with lemon juice until foamy, then gradually fold in powdered sugar. Continue whisking until glossy and peaks form. Fold in almonds and pipe the mixture into a pastry bag fitted with a large round tip onto parchment‑lined baking sheet; create four flat circles (~6 cm diameter) and bake for 15–20 minutes. Let cool.

3. 3.

   For the red wine pears, slice the lemon thinly and combine with red wine, sugar, and cinnamon stick in a saucepan; bring to a boil and simmer gently for about 10 minutes. Peel the pears, leaving stems attached. Remove the cinnamon stick and lemon slices from the wine, then submerge the pears so they are well coated. Cover and poach for 1–2 minutes, remove from heat, and let cool in the liquid.

4. 4.

   Cut the pears into quarters, remove cores, and slice thinly. Strain the liquid; dice half a pear and blend with 3 tbsp of the strained liquid to make a puree.

5. 5.

   Soak gelatin sheets in cold water.

6. 6.

   Whisk quark with yogurt, vanilla sugar, and fruit puree. Warm gelatin until it becomes droplet‑wet in a saucepan, stir in 3 tbsp quark cream, then fold into remaining cream mixture.

7. 7.

   Fold whipped cream into the quark mixture.

8. 8.

   Place small ring molds around meringue domes on a plate, line the rim with pear slices, and fill with the cream. Chill for about 3 hours until set. Garnish with remaining pear slices and white chocolate ornaments before serving.