Quark-Pear Cake

Ingredients

• 2 Eggs
• 1 pinch salt
• 1 vanilla pod
• 125 g coconut sugar
• 60 g spelt flour type 1050
• 4 pears
• 1 lemon
• 150 ml dry white wine (or pear juice)
• 8 sheets of white gelatin
• 500 g Low-fat quark
• 250 ml Whipping Cream
• 1 tbsp cocoa powder
• 2 tbsp finely chopped pistachio nuts

Instructions

1. 1.

   Separate the eggs for the base. Whip the egg whites with salt into stiff peaks. Split the vanilla pod lengthwise and scrape out the seeds. In a bowl combine the yolks with half of the vanilla seeds and 50 g coconut sugar, then beat with a hand mixer until thick and creamy. Sift the flour over the mixture. Fold in the stiff egg whites gently with a rubber spatula.

2. 2.

   Line the bottom of a springform pan with parchment paper, pour in the batter, and bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 20 minutes. Remove, let cool briefly, lift out of the pan, and allow to cool completely on a wire rack.

3. 3.

   Meanwhile, peel, quarter, core, and slice the pears into wedges.

4. 4.

   Halve the lemon and squeeze its juice. Bring the lemon juice and white wine to a boil, add the pears, bring to a quick boil again, then remove from heat and let cool.

5. 5.

   Remove the pears from the liquid and drain well. Line the rim of the springform pan around the base and spread the pears on top.

6. 6.

   Soak gelatin in cold water. Mix quark with remaining coconut sugar, vanilla seeds, and about 100 ml of the pear liquid until smooth. Whip the cream to stiff peaks. Gently warm the gelatin until melted, then fold in 3 tbsp of the quark mixture and combine with the rest of the filling. Fold in the whipped cream. Spread the cream over the pears and smooth the surface. Chill in the refrigerator for at least 3 hours.

7. 7.

   Before serving dust with cocoa powder and scatter pistachio nuts over the cake.