Poppy-pear Cake
Ingredients
- For the dough
- 225 grams Pastry flour
- 150 grams butter
- 50 grams sugar
- 2 egg yolks
- 1 pinch salt
- Fat (for the baking pan)
- For the filling
- 100 grams ground Poppy seeds
- ⅛ l milk
- 60 grams Maple syrup
- 50 grams butter
- 50 grams Semolina flour
- 1 organic lemon (juiced and zested)
- 250 grams Quark
- 1 tsp Ground cinnamon
- 1 egg
- 3 Pear
- 2 Tbsps jarred lingonberry
- powdered sugar (for dusting)
- Poppy seeds (for dusting)
Preparation steps
For the dough, process flour, butter, sugar, salt and egg yolks quickly into a smooth dough. Shape into a disc, cover with plastic wrap and refrigerate for 1 hour. Grease the springform pan. Roll out the dough, press into the bottom of the pan and form an edge crust.
Pierce the bottom of the crust several times with a fork. Pre-bake the crust in an oven preheated to 175°C (approximately 350°F) for 15 minutes.
For the filling, combine the ground poppy seeds with milk, salt, butter, syrup, cinnamon and semolina flour. Bring to a boil, remove from heat, cover and let sit for 25 minutes.
Combine the lemon zest, quark and egg yolk and stir into the poppy seed mixture. Beat the egg white until very stiff. Fold into the poppy mixture. Evenly spread on the crust.
Peel, halve and core the pears. Sprinkle with 2 tablespoons of lemon juice. Place the pears decoratively, round-side up on the poppy mixture. Bake for 30 minutes.
Heat the lingonberries, pass through a sieve and brush the pears with the juice. Sprinkle with poppy seeds and let cool. Dust with powdered sugar before serving.
