Desserts
Pear and cottage cheese cake
Ingredients
Ingredients for a 20 × 30 cm baking tray, for 15 slices
25 dkg
Mizo lactose-free cottage cheese
12 dkg
xylitol
10 dkg
wholemeal spelled flour
10 dkg
white spelled flour
10 dkg
Mizo lactose-free natural yogurt
10 dkg
Mizo lactose-free butter
3 whole
egg
1 pack (12 g)
baking powder
1 whole
vanilla sticks
3
larger, ripe pears (cleaned measured about 45 dkg)
half
lemon juice
1 pinch
salt
Instructions:
Beat the eggs into a foam with a hand mixer with the use of birch sugar, then add the melted butter. Stir in the natural yogurt, the cottage cheese squeezed through a sieve, and the vanilla seeds. Continue to use the hand mixer to mix in the flours mixed with baking powder and salt. Put the dough into a baking tray lined with parchment paper.
Cut out the pear core, slice the flesh, sprinkle with lemon juice and spread on the dough. Bake in a preheated oven at 200 degrees C for 30 minutes, after 10 minutes reduce the temperature to 180 degrees. Once the cake is cooled, serve sliced.