Pear and poppy seed crumble

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel and halve the pears and remove the core and stalk. Put apple juice, lemon juice and 100 g sugar in a pot, bring to the boil. Add the pears and simmer covered for about 15 minutes. Let the pears cool down in the stock. Put flour, 150 g sugar, 1 pinch of salt, 1 egg and butter in flakes into a mixing bowl.

2. 2

   Knead into crumbles with the dough hooks of the hand mixer. Put half of the crumbles into a greased springform pan (26 cm Ø), press them to a base and chill. Separate 2 eggs for the cheese mixture. Stir cream cheese, sour cream, 75 g sugar, poppy seed filling and vanillin sugar until smooth. Stir in egg yolks and starch one after the other. Beat the egg whites with 1 pinch of salt until stiff, fold into the cheese mixture. Drain pears well. Put 1/4 of the cheese mixture on the bottom and smooth it down. Place the pear halves in the mould with the cut surface facing down. Add the rest of the cheese mixture and smooth it down.

3. 3

   Beat the egg whites with 1 pinch of salt until stiff, fold into the cheese mixture. Drain pears well. Put 1/4 of the cheese mixture on the bottom and smooth it down. Place the pear halves in the mould with the cut surface facing down. Add the rest of the cheese mixture and smooth it down. Spread the remaining crumbles on the cheese mixture. Bake on the lower shelf in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes

4. 4

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
340 kcal

CARBS
42 g

FATS
17 g

PROTEINS
6 g