Pear Quark Torte

Line the base of a springform pan with baking paper. Preheat the oven to 180°C (fan oven: 160°C). Coarsely crumble the rusks then grind finely in a food processor. Place in a mixing bowl with the poppy seeds, sugar and butter and mix until finely crumbly. Pour the crumbs evenly into the tin and press down lightly to form a small rim.

For the cream, cut the vanilla pod open lengthways and remove the seeds. Whisk the vanilla pulp, quark, mascarpone, sugar, lemon zest, custard powder and eggs until smooth. Pour the cream onto the base. Bake in a hot oven on the lowest shelf for approx. 55 minutes until golden brown. Leave the cake to cool in the tin on a cake rack.

For the topping, peel, core and finely slice the pears. Bring the lemon and pear juice and the prepared lavender sugar to the boil in a pan. Simmer the pear slices for approx. 2 minutes. Carefully place in a sieve and drain. Set the liquid aside.

Cover the top of the cake with the pear slices in a fan shape. Mix the pear stock and cake glaze in a small pan and bring to the boil while stirring. Allow to cool slightly and thicken slightly, then spread over the pears from the center outwards. Allow the glaze to set.

Loosen the edges of the tin with a knife and lift off. Place the cake on a plate and garnish with the sugared flower sprigs.