Poppy Seed Pear Cake

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 sour pears
• 2 tbsp lingonberries (from jar)
• powdered sugar (for dusting)
• poppy seeds (for dusting)

Instructions

1. 1.

   Mix flour, butter, sugar, salt and yolks quickly into a smooth dough, shape it into a ball, wrap in foil and refrigerate for 1 hour. Cook poppy seeds with milk, salt, butter, syrup and semolina until boiling; remove from heat and let rise covered for 25 minutes. Grease the springform pan. Roll out the dough, place it in the pan and form a rim. Prick the base several times with a fork. Blind bake at 175°C for 15 minutes. Grate the lemon zest and mix with quark. Separate the egg; whisk in the yolk. Beat the egg white very stiffly and fold gently into the mixture, then combine with the poppy seed batter and spread over the base, smoothing it out. Squeeze the lemon. Halve, peel, core the pears and drizzle with 2 tbsp lemon juice. Place them on top of the batter, round side up. Bake at 175°C for 30 minutes until done. Remove the cake, warm the lingonberries, strain through a sieve and brush over the pears. Sprinkle poppy seeds on top, let cool and dust with powdered sugar.