Preheat the oven to 200 °C (top/bottom heat).
Separate the eggs. Add a pinch of salt to the egg whites and beat with Braun’s MultiQuick 5 Vario whisk attachment until stiff.
Rinse the lemon in hot water, pat dry, finely grate the zest and squeeze out the juice. Mix together the egg yolks with the lemon zest, quark, sugar, cornstarch and ground almonds in the food processor attachment using the kneading hook. Transfer into a bowl.
Carefully fold the beaten egg whites into the curd mixture with a wooden spoon.
Grease the oven tray with butter. Wash the pears, halve them, remove the stalks and drizzle with lemon juice.
Pour the quark mixture into the tin and gently shake until flat. Spread the pears over the top of the quark mixture with the cut side pointing upwards and press in slightly.
Sprinkle flaked almonds and sugar over the mixture and bake for about 30 minutes until golden brown. Remove, dust with icing sugar (optional) and serve lukewarm.
Preheat the oven to 200 °C (top/bottom heat).
Separate the eggs. Add a pinch of salt to the egg whites and beat with Braun’s MultiQuick 5 Vario whisk attachment until stiff.
Rinse the lemon in hot water, pat dry, finely grate the zest and squeeze out the juice. Mix together the egg yolks with the lemon zest, quark, sugar, cornstarch and ground almonds in the food processor attachment using the kneading hook. Transfer into a bowl.
Carefully fold the beaten egg whites into the curd mixture with a wooden spoon.
Grease the oven tray with butter. Wash the pears, halve them, remove the stalks and drizzle with lemon juice.
Pour the quark mixture into the tin and gently shake until flat. Spread the pears over the top of the quark mixture with the cut side pointing upwards and press in slightly.
Sprinkle flaked almonds and sugar over the mixture and bake for about 30 minutes until golden brown. Remove, dust with icing sugar (optional) and serve lukewarm.
