Poppy Seed and Pear Crumble Cake

Ingredients

• 250 g flour
• 0.5 cube yeast (ca. 21 g)
• 50 g sugar
• 125 ml lukewarm milk
• 0.5 vanilla pod (pulp)
• 0.5 organic lemon (juice and zest)
• 50 g melted butter
• 300 ml milk
• 60 g sugar
• 0.5 vanilla pod (pulp)
• 50 g semolina
• 400 g pears
• butter (for greasing)
• 500 g quark
• 50 g butter
• 2 Eggs
• 2 packets poppy seed mix
• 350 g flour
• 200 g soft butter
• 150 g sugar

Instructions

1. 1.

   Preheat the oven to 180°C with upper and lower heat.

2. 2.

   Sift the flour into a bowl, make a well in the center and crumble the yeast into it. Add the sugar, pour the lukewarm milk into the well and stir with a fork until the yeast dissolves. Add the vanilla pulp, lemon juice and zest, and melted butter, then knead with the dough hook of a stand mixer until the dough lifts from the bowl edges. Cover with a cloth and let rise in a warm place for about 1 hour until doubled.

3. 3.

   For the topping bring milk, sugar and vanilla pulp to a boil. Add the semolina while stirring, simmer briefly, then remove from heat. Wash, peel, core and finely dice the pears. Whisk the quark with butter and eggs into the semolina mixture. Fold in half of the mixture with poppy seed mix and pear cubes. Knead the yeast dough again and roll it out on a greased baking sheet. Let rise for another 15 minutes.

4. 4.

   Spread the poppy seed mixture over the dough, smooth, then spread the remaining quark mixture evenly and smooth again. For the crumble combine flour, butter and sugar, knead into crumbs and distribute evenly over the quark layer. Bake in the preheated oven for about 45-50 minutes. Garnish with powdered sugar and pears if desired.