Van Ribbeck’s Pear Tart

A great cake recipe for any occasion:

First, bake the sponge cake batter. Stir through the sugar, egg yolks and lemon zest. Divide this batter between two bowls. Let the chocolate melt and stir it warm into the dough of one baking bowl. The dough in the second baking bowl remains light. Beat the egg whites with the baking powder and salt until stiff, separate into two halves and fold into both doughs. Separate the light and dark dough in a baking pan with parchment paper and bake at the same time at about 170 °C for three quarters of an hour.

After cooling, cut the light dough lengthwise to make two bases. For the filling, mix the yolks, sugar and lemon zest and cream quark. Season with a dash of Williams brandy. Stir in dissolved gelatin, as well as the stiffly beaten snow and whipped cream.

In a cake springform pan, layer the cake layers and filling on top of each other.

On a light base at the beginning 1/3 of the curd mass, on top of the dark base form. In the next layer, the second third of the curd mass is spread on the base at the beginning, and the juicy, halved pears, which were previously cooked in wine or sugar water until soft, are placed on top.

Now spread more curd on the pears to create a flat work surface. This is topped with the second light-colored base. (Keep a little bit of the curd back).

Loosen the cake springform pan and de

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