🍰 Moist Poppy Seed Pear Cake

Name: Moist Poppy Seed Pear Cake
Total time: 30 min
Yield: 4 servings
Ingredients: 225 g flour; 150 g butter; 50 g sugar; 2 egg yolks; 1 pinch salt; fat (for the pan); 100 g ground poppy seeds; 0.125 l milk; 60 g maple syrup; 50 g butter; 50 g semolina; 1 untreated lemon; 250 g quark; 1 tsp cinnamon powder; 1 egg; 3 tart pears; 2 tbsp cranberries (from the jar); powdered sugar (for dusting); poppy seeds (for dusting)

485 kcal · 30 min · 4 servings

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Ingredients

225 g flour
150 g butter
50 g sugar
2 egg yolks
1 pinch salt
fat (for the pan)
100 g ground poppy seeds
0.125 l milk
60 g maple syrup
50 g butter
50 g semolina
1 untreated lemon
250 g quark
1 tsp cinnamon powder
1 egg
3 tart pears
2 tbsp cranberries (from the jar)
powdered sugar (for dusting)
poppy seeds (for dusting)

Instructions

1. Quickly combine flour, butter, sugar, salt, and egg yolk to form a smooth dough.
2. Shape the dough into a ball.
3. Wrap the dough ball in cling film.
4. Refrigerate the dough for one hour.
5. Bring poppy seeds, milk, salt, butter, syrup, and semolina to a boil in a pot.
6. Remove the pot from the heat.
7. Let the poppy seed mixture sit covered for 25 minutes to swell.
8. Grease a springform pan well.
9. Roll out the dough.
10. Place the dough into the pan.
11. Press a rim out of the dough.
12. Prick the dough base several times with a fork.
13. Preheat the oven to 175 degrees Celsius.
14. Bake the base for 15 minutes.
15. Finely grate the zest of one lemon.
16. Mix the lemon zest with quark (fresh cheese).
17. Separate an egg into yolk and white.
18. Stir the egg yolk into the quark mixture.
19. Whip the egg white until very stiff.
20. Gently fold the egg white into the quark mixture.
21. Combine the quark mixture with the prepared poppy seed mixture.
22. Spread the filling evenly over the pre-baked base.
23. Smooth the surface.
24. Squeeze the juice of the lemon.
25. Halve the pears.
26. Peel the pear halves.
27. Core the pears.
28. Drizzle the pears with two tablespoons of lemon juice.
29. Place the pears on the filling with the rounded side facing up.
30. Finish baking the cake at 175 degrees Celsius for 30 minutes.
31. Remove the cake from the oven.
32. Heat the lingonberries.
33. Press the lingonberries through a sieve.
34. Brush the pears with the lingonberry juice.
35. Sprinkle poppy seeds over the cake.
36. Let the cake cool down.
37. Dust the finished cake with powdered sugar.

Nutrition per serving

kcal: 485
Protein: 9 g · Fett/Fat: 25 g · Carbs: 52 g