Pear-Nut Cake with Mascarpone Topping

Description: This cake consists of three layers: a nutty base, a pear filling with vanilla, and a mascarpone cream topping. It’s not only very delicious but also looks amazing.

Favorite Baking Easy Sweet Quick

Author: Miriam

Publication Date: 2024-12-20

Category: Cake

Cuisine: German

Preparation Time: 2H

Baking Time: 25M

Total Time: 2H

Yields: 12 slices

Ingredients

• 150 g soft butter
• 150 g sugar
• 4 eggs (M)
• 200 g ground hazelnuts
• 1 tsp 3 g baking powder
• 1 tsp 3 g cinnamon
• 750 g pears (firm, peeled, and cored)
• 5 tbsp 75 g sugar
• 500 ml pear nectar (50%)
• 300 ml water
• 2 packets 74 g vanilla pudding powder (Dr. Oetker)
• 250 g mascarpone
• 100 g low-fat quark
• 40 ml milk
• 2 packets 16 g vanilla sugar
• 1 cup 250 g whipped cream
• 1 packet cream stabilizer
• 1 packet instant gelatin

Instructions

1. Preheat the oven to 160°C (fan).
2. Melt the butter in a small saucepan.
3. Prepare batter: Weigh hazelnuts, eggs, cinnamon, butter, sugar, and baking powder into a mixing bowl and mix with a hand mixer until a homogeneous batter forms.
4. Bake batter: Grease the springform pan and pour in the batter. Bake for about 25 minutes. Then let cool completely.
5. Prepare pears: Wash, peel, and core the pears. Then cut them into pieces about 2x2 cm and place them in a large pot.
6. Cook pears: Add pear juice, water, and sugar and cook everything until the desired consistency is achieved (depending on how firm the pears are at the start, this took me about 40 minutes). Stir occasionally.
7. Mix pudding: Prepare the vanilla pudding powder as instructed on the package, mixing with sugar (4 tbsp) and water (12 tbsp).
8. Cook pudding: Remove the softened pear pieces from the pot, then briefly boil the liquid with the vanilla pudding powder. Finally, return the pear pieces to the pot and stir. Let cool.
9. Flip base: Flip the base onto a cake plate or a large plate and place the cake ring around it.
10. Spread pear filling: Now spread the cold or nearly cold pear filling over it. Place in the refrigerator and let cool completely (otherwise the mascarpone won’t spread).
11. Prepare mascarpone topping: Mix the mascarpone with the milk, quark, vanilla sugar, and gelatin in a bowl until smooth.
12. Finish cake: Spread everything over the pear layer and place the entire cake in the refrigerator overnight.

Nutritional Information