Pear Quark Crumb Cake

Ingredients

• 600 g pears
• 250 ml white wine
• 180 g butter
• 250 g flour
• 150 g + 3 tbsp sugar
• baking powder
• 1 egg yolk
• 10 tbsp lemon juice
• 2 tbsp rum
• 2 Eggs (size M)
• 375 g low‑fat quark
• 2 heaped tbsp semolina
• 1 Egg white
• 50 g Pistachios

Instructions

1. 1.

   Peel, quarter, and core the pears. Steam them for about 15 minutes covered with white wine and water, then drain and let cool. (If using canned fruit, drain it, cut lengthwise into quarters, and do not steam further.)

2. 2.

   Melt 120 g butter. Mix flour, 75 g sugar, and baking powder. Add the egg yolk, 4 tablespoons lemon juice, rum, and melted butter. Process with dough hooks to make crumbs.

3. 3.

   Separate the eggs for the filling. Cream 60 g butter and 75 g sugar until fluffy. Stir in 6 tablespoons lemon juice, quark, remaining egg yolks, and semolina. Beat the egg white stiffly and fold it into the quark mixture. Place two‑thirds of the crumb mixture in a 26 cm springform pan, pressing it down slightly. Pour the quark filling over the crumbs. Arrange pear slices on top and sprinkle with the remaining crumbs.

4. 4.

   Bake in a preheated oven (electric: 200 °C / gas: level 3) for about one hour. Release the cake from the pan. Let it cool in the pan. For decoration, melt three tablespoons of sugar in a pan until golden‑yellow. Add pistachios and spread them on lightly oiled aluminum foil to cool. Serve the cake decorated with pistachio caramel.