Pear Quark Desert Cake
  • birnenschnitten2 cups flour
  • 1 stick + 1 Tbsp butter, room temperature
  • 1/3 cup sugar
  • 1 egg
  • 1 dash of salt
  • 1 can of pear halves
  • 4 Tbsp pear schnapps, optional
  • 1 cup Quark
  • 6 Tbps buttermilk
  • ¾ cup sugar
  • rind and juice of one lemon
  • 2 cups heavy whipping cream
  • 6 sheet gelatine or 1/2 pack of Knox gelatine
  • 2 Tbsp pear juice
  • 2 Tbsp grated chocolate

Mix flour, butter, sugar, egg and salt into a dough. Refrigerate for 20 minutes. Roll onto a greased cookie sheet (8x14”) and bake at 350F for 20 minutes. Dry off pears and soak in the schnapps. Mix Quark, buttermilk, sugar, lemon rind, and juice. Beat the whipping cream until stiff and mix under. Dissolve the gelatin in pear juice and mix under the Quark. Put pears onto cookie dough and spread Quark mixture on top. Refrigerate. Cut cake into slices and decorate with grated chocolate.

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