Pear Cake with Cranberries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,381 cal. | (256 %) | ||
| Protein | 129 g | (132 %) | ||
| Fat | 189 g | (163 %) | ||
| Carbohydrates | 787 g | (525 %) | ||
| Sugar added | 230 g | (920 %) | ||
| Roughage | 48.8 g | (163 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 10.5 μg | (53 %) | ||
| Vitamin E | 65 mg | (542 %) | ||
| Vitamin K | 73.6 μg | (123 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 2.8 mg | (255 %) | ||
| Niacin | 33.6 mg | (280 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 472 μg | (157 %) | ||
| Pantothenic acid | 9.3 mg | (155 %) | ||
| Biotin | 111.5 μg | (248 %) | ||
| Vitamin B₁₂ | 8.7 μg | (290 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 3,724 mg | (93 %) | ||
| Calcium | 1,010 mg | (101 %) | ||
| Magnesium | 345 mg | (115 %) | ||
| Iron | 13.5 mg | (90 %) | ||
| Iodine | 101 μg | (51 %) | ||
| Zinc | 12.2 mg | (153 %) | ||
| Saturated fatty acids | 58.1 g | |||
| Uric acid | 295 mg | |||
| Cholesterol | 1,479 mg | |||
| Complete sugar | 458 g |
Ingredients
- For the dough
- 180 grams Quark
- 6 Tbsps vegetable oil
- 3 Tbsps milk
- 80 grams sugar
- 1 pinch salt
- 2 eggs
- 400 grams Pastry flour
- 3 tsps Baking powder
- For the topping
- 800 grams ripe Pear
- 1 Tbsp lemon juice
- 250 grams Cranberry
- For the filling
- 1 Vanilla bean
- 300 grams Sour cream
- 4 eggs
- 100 grams sugar
- In addition
- 50 grams slivered almonds
Preparation steps
For the dough: combine quark with oil, milk, sugar, salt and eggs in a mixing bowl and mix well. Combine flour with baking powder and mix quark mixture ( using electric mixer, if desired) to make dough.
For the topping: rinse and dry pears, remove stems and core. Cut into slices. Sprinkle with lemon juice. Rinse and dry cranberries. For the filling: slit vanilla bean lengthwise, scrape out seeds and combine with sour cream, eggs and sugar.
Pour dough onto a greased baking sheet, smooth out and top with half of sour cream mixture. Arrange pear slices and cranberries on cream and spread remaining sour cream mixture on top. Bake in preheated oven at 200°C (approximately 400°F) for 40-45 minutes or until golden. Sprinkle with sliced almonds and serve.
