Raspberry Pear Cake
- For the base
- 1 package Puff pastry dough (4-6 sheets)
- 100 grams Jam (raspberry or pear)
- 1 egg white
- 1 egg yolk
- For the topping
- ½ liter milk
- 40 grams sugar
- 1 package vanilla pudding mix (40 grams)
- 250 grams Quark (20% fat content)
- 8 small Pear
- ½ liter water
- 1 lemon (organic)
- 1 piece Cinnamon stick
- 2 tablespoons sugar
- 150 grams fresh Raspberries
For the base: Preheat oven to 200°C (approximately 400°F) and line a baking sheet with parchment paper.
Spread out pastry sheets on a cake rack and allow to thaw for about 10 minutes or according to package directions.
Roll two sheets out double their size . With a brush remove the flour and make an edge with egg white and sprinkle with jam and cover with second sheet of pastry. Press together edges well. Repeat with remaining pastry sheets. Place pastry packets with distance between, brush with egg yolk and bake until golden brown for about 10 minutes. Allow pastry packets to cool on a wire rack.
For the topping: Make pudding according to package directions, let cool and mix well with the quark.
In a saucepan, bring water, grated lemon rind and juice, cinnamon and sugar to a boil. Meanwhile, peel, halve and remove the core from the pears. Cook pears in the boiling sauce, simmer and then drain.
Carefully rinse raspberries and drain.
Divide cream depending on the number of pastry packets and spread onto pastry. Place pears with the cut surfaces into the cream and put raspberries in the gaps.
To garnish the pastries, sprinkle with chopped pistachios, dust with powdered sugar and serve.