Poppy Seed Cake with Pears
- For the batter
- 350 grams
- 1 cube
- 125 milliliters
- 60 grams
- 1 pinch
- 1 packet
- 50 grams
butter (for greasing the baking sheets)
- 150 grams
Poppy seed filling (convenience product)
- 2 tablespoons
- 1 tablespoon
- For the topping
- 150 grams
- 200 grams
- 100 grams
For the batter: Stir yeast in the milk until smooth. Put the flour, sugar, salt, vanilla sugar and butter in a bowl, pour in the yeast milk and mix with the dough hook of the electric hand mixer until smooth. Cover and let rise in a warm place for about 40 minutes.
For the topping: Meanwhile, pulverize butter, flour and sugar between your hands until it become crumbly.
On a floured surface, thoroughly knead the dough again, roll out and place on the buttered sheet, thereby forming a small crust at the edges of the baking sheet. Cover and let rise again for about 20 minutes.
Stir the poppy seed filling in a bowl with the cream until spreadable.
Rinse, peel, quarter, remove the core and seeds and cut into wedges. Immediately sprinkle with lemon juice.
Spread poppy seed cream on top of the batter, cover with pears and sprinkle with the crumbly topping. Bake the cake in a preheated oven at 180°C (approximately 360°F) on the center rack for about 40 minutes, checking doneness with a toothpick.