Spicy Pear Cheese Cake

Dough: Mix the flour with the salt. Sprinkle the yeast with the sugar, let stand for 2-3 min, then stir until liquid and add to the flour together with the cow’s milk tap water. Prepare everything into a soft dough and knead it vigorously for a few minutes. Cover and let rise in a warm place for about

let rise for about 30 min.

Pear filling: Remove the stalks from the pears, pierce the core, then cut them whole and unpeeled into slices about 5 mm thick, then simmer in tap water/wine/juice of a lemon for about 3 min on low heat, cool in the cooking juices.

Cheese filling: finely grate mountain cheese, mix with egg yolk, ricotta, egg, lemon, pine nuts and Peterli, season quantity.

Extend an extendable cake form by 5 cm, then line with parchment paper. Roll out the dough on a little flour to a large rectangle and cut it into 6 smaller rectangles the size of the cake pan.

Place one of the dough pieces on the bottom of the pan, put some pear slices on it, put a little bit of cheese filling on it, then cover it with another piece of dough. Continue until all the ingredients are used up, at the top there should be a piece of dough brushed with egg. Meanwhile, let the dough rise for about 45 minutes with the lid closed. Preheat oven to 180° Celsius.

Put the cake in the lower third of the oven and bake for 30-40 minutes.

Let the cake cool a little, remove it from the pan and bake it.

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