Pear and cranberry cake

For 16 pieces
  • 125 g Butter / Margarine
  • 120 g Rusks
  • a few splashes of sweetener
  • 4 sheets white gelatine
  • 1 (100 g) Dark chocolate bar
  • 500 g Lean quark
  • 40 g + 35 g cranberries
  • 300 g Whipped cream
  • 8 (360 g) peeled, pitted pear halves
45 minutes
easy
1 .
Grease the springform pan (26 cm Ø). Melt fat. Finely crumble the rusks. Knead well with fat. Knead in a few dashes of sweetener
2.
Put the mixture on the bottom of the pan and press it down. Place the edge of the mold around it. Cool for 3 hours
3.
Soak gelatine. Finely chop the chocolate. Mix the quark and 40 g cranberries together. Fold in the chocolate. Add sweetener to taste. Squeeze out the gelatine, dissolve it and stir in. Chill until the mixture starts to gel.
4.
Whip 200 g cream until stiff, fold in. Spread the mass on the floor. Approx. Chill for 3 hours
5.
Steam the pears in a little water for 10-15 minutes, drain and allow to cool. Beat the rest of the cream until stiff. Top the cake with pears. Garnish with cream and 35 g cranberries
1 piece approx:
  • 220 kcal
  • 920 kJ
  • 6 g protein
  • 15 g fat
  • 14 g carbohydrates

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