Pear and cranberry cake
- 125 g Butter / Margarine li>
- 120
g Rusks - span> 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) span> 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 ul>
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