Ingredients:
240 g finely ground hazelnuts
150 g sugar
120 g butter, melted
70 g wheat flour (Type 405)
4 g baking powder
4 eggs
600 g quark (20% fat), well-drained
420 g pears, peeled and diced
240 ml heavy cream
170 g sugar
Juice of ½ lemon
Powdered sugar for dusting
A little butter for the pan
Preparation:
1. Beat the eggs with 150 g sugar until light and fluffy. Mix in the hazelnuts, flour, baking powder, and butter, and bake at 180°C for about 20 minutes.
Briefly caramelize the pears with the lemon juice and 50 g sugar, then let them cool.
2. Stir the quark with the remaining sugar until creamy, then fold in the whipped cream and the pears.
3. Cut the cake base in half, fill with the cream mixture, and chill for 3–4 hours (or preferably overnight). Dust with powdered sugar.
With this pear and hazelnut cake, no one speaks until their plate is empty.
