Pear-cranberry cake
Ingredients
180g low-fat quark
6 tbsp oil
3 tbsp milk
80g sugar (for the dough)
1 pinch of salt
2 eggs (for the dough)
400g flour
3 tsp baking powder
800g ripe pears
3 tsp lemon juice
250g cranberries
1 vanilla pod
300g sour cream
4 eggs (for the icing)
100g sugar (for the icing)
50g flaked almonds
Preparation
Preheat the oven to 200°C top/bottom heat (180°C fan oven).
For the dough, put the quark in a mixing bowl with the oil, milk, sugar, salt and eggs. Mix everything well with a mixer. Mix the flour with the baking powder and knead with the already mixed ingredients into a dough using the mixer.
Wash the pears well, remove the stalks and core and cut the pears into slices. Then immediately drizzle with lemon juice. Wash and sort the cranberries.
Slice the vanilla pod lengthways, remove the pulp and mix it with the sour cream, eggs and sugar to make a glaze.
Put the dough on a greased baking tray and roll it out evenly. Pour half of the glaze over it and smooth it out. Place the pear slices and cranberries on top and pour the remaining glaze over it. Bake in the preheated oven for 40 to 45 minutes until golden brown. Decorate with almond flakes.
For the dough, put the quark in a mixing bowl with the oil, milk, sugar, salt and eggs. Mix everything well with a mixer. Mix the flour with the baking powder and knead with the already mixed ingredients into a dough using the mixer.
Wash the pears well, remove the stalks and core and cut the pears into slices. Then immediately drizzle with lemon juice. Wash and sort the cranberries.
Slice the vanilla pod lengthways, remove the pulp and mix it with the sour cream, eggs and sugar to make a glaze.
Put the dough on a greased baking tray and roll it out evenly. Pour half of the glaze over it and smooth it out. Place the pear slices and cranberries on top and pour the remaining glaze over it. Bake in the preheated oven for 40 to 45 minutes until golden brown. Decorate with almond flakes.
