Cake with Raspberries and Pears

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Cake with Raspberries and Pears
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in

Ingredients

for
8
For the cake
1
Lemon (juiced)
40 grams
150 milliliters
4
300 grams
1
200 grams
50 grams
2 tablespoons
2 tablespoons
2 tablespoons
1 tablespoon
For the garnishing
200 grams
2 tablespoons
chopped Pistachios
Powdered sugar (for dusting)

Preparation steps

1.

Combine lemon juice with sugar, wine and 100 ml (approximately 2/5 cup) of water, bring to a boil. Peel, halve and core pears. Add to the syrup and remove from heat. Cool.

2.

Preheat the oven to 180 ° C convection.

3.

Roll out puff pastry into about 20 x 30 cm (approximately 8 x 12 inches)and arrange on  a baking sheet lined with parchment paper. 

4.

Separate egg. Whisk egg yolk with quark, sour cream, sugar, cornstarch and lemon juice until smooth. Beat egg white until stiff and fold into cream. Spread cream on pastry, leaving small edge all around.

5.

Drain pears well and place, cut side down, on top of cream. Bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes or until golden brown.  

6.

Remove from the oven and let cool.

7.

Before serving, garnish with raspberries, sprinkle with pistachios and dust with powdered sugar. Serve.