Description
Saftige Birnenstücke auf zartem Mürbeteig, bedeckt mit knusprigen Butterstreuseln und cremigem Schmandguss. Goldgelb gebacken, duftet der Kuchen frisch und fruchtig, mit feiner Süße und zartem Schmelz.
Ingredients
Scale
- 75 g Butter
- 1 Ei
- 200 g Mehl
- 80 g Zucker
- 1 TL Backpulver
- etwas Butter für die Form
- 4 Birnen (ca. 800 g)
- 1 EL Zitronensaft
- 1 Pck. Vanillepuddingpulver
- 200 g Schmand
- 250 g Magerquark
- 100 g Zucker
- 1 Ei
Instructions
- Begin by preparing the shortcrust pastry. In a large mixing bowl, combine the flour, sugar, butter, egg, and baking powder. Use your hands or a stand mixer with the dough hook attachment to knead the ingredients together until a smooth, homogenous dough forms.
- Shape the dough into a ball, wrap it tightly in plastic wrap, and place it in the refrigerator to chill for at least 30 minutes. This allows the butter to firm up and makes the dough easier to handle later.
- While the dough is chilling, prepare the filling. Peel the pears, cut them into quarters, and remove the cores. Slice the quarters into thin wedges. Place the pear slices in a bowl and toss them with the lemon juice to prevent browning and to enhance their flavor.
- Preheat your oven to 180°C (convection: 160°C). Grease a 26 cm (10-inch) springform pan thoroughly with a little butter, making sure to cover the base and sides so the cake does not stick during baking.
- In another bowl, combine the Schmand (sour cream), Magerquark (low-fat quark), sugar, and egg. Whisk the mixture until smooth and creamy. Add the vanilla pudding powder and stir until fully incorporated, ensuring there are no lumps.
- Remove the chilled dough from the refrigerator. Roll it out on a lightly floured surface or press it evenly into the bottom and up the sides of the prepared springform pan, forming a rim about 3-4 cm high. Make sure the base and edges are of even thickness to ensure even baking.
- Arrange the prepared pear slices on top of the dough in the springform pan, starting from the outside edge and working your way inwards, overlapping the slices slightly to create a decorative pattern.
- Carefully pour the Schmand mixture evenly over the pears, spreading it gently with a spatula to ensure all the fruit is covered.
- Place the pan on the middle rack of the preheated oven and bake the cake for 60 to 65 minutes, or until the filling is set and the top is lightly golden. If the cake is browning too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
- Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack. This step is important, as the filling needs time to set before slicing.
- After the cake is fully cooled, carefully release it from the springform pan. Slice and serve the Birnenkuchen with Streuseln und Schmand as desired. Enjoy!
Notes
For extra flavor, you can sprinkle a pinch of cinnamon over the pears before adding the Schmand mixture. The cake tastes best when completely cooled, as the filling will be firm and easy to slice. You can store leftovers in the refrigerator for up to 3 days. Serve with a dollop of whipped cream for an even more indulgent treat.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
