Poppy-seed pear cake with sour cream topping

Name: Poppy-seed pear cake with sour cream topping
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 7-10 Tbsp Fat and flour; 6 Eggs (Gr. M); 150 g Flour; 75 g + 100 g + 75 g sugar; 2 packages Vanillin sugar; 7-10 Tbsp Salt; 75 g cold butter; 7-10 Tbsp Flour; 1⁄4 l Milk; 200 g ground poppy seed; 200 g Schmand; 7-10 Tbsp 1 P. Sauce powder vanilla (for cooking; for 1⁄2 l milk); 4 ripe pears (about 275 g each); 3 tablespoons (30 g) Breadcrumbs; 7-10 Tbsp Icing sugar

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

7-10 Tbsp Fat and flour
6 Eggs (Gr. M)
150 g Flour
75 g + 100 g + 75 g sugar
2 packages Vanillin sugar
7-10 Tbsp Salt
75 g cold butter
7-10 Tbsp Flour
1⁄4 l Milk
200 g ground poppy seed
200 g Schmand
7-10 Tbsp 1 P. Sauce powder vanilla (for cooking; for 1⁄2 l milk)
4 ripe pears (about 275 g each)
3 tablespoons (30 g) Breadcrumbs
7-10 Tbsp Icing sugar

Directions

1
Grease a springform pan (26 cm Ø) and dust with flour. Separate 1 egg. Knead the flour, 75 g sugar, 1 packet of vanilla sugar, 1 pinch of salt, butter in pieces, 1 egg yolk and 1-2 tbsp cold water first with a hand mixer and then briefly with your hands until smooth.
2
Roll out the short pastry to a circle (26 cm Ø) on a little flour. Place it on the bottom of the springform pan and prick it several times with a fork. Chill for about 30 minutes.
3
Bring the milk to the boil and stir in the poppy seeds, 100 g sugar, 1 packet of vanilla sugar and 1 pinch of salt. Bring to the boil again while stirring, simmer for 2-3 minutes and remove from the heat. Let it cool down for about 10 minutes, stirring more often.
4
Mix sour cream, 3 eggs, sauce powder and 75 g sugar. Wash, peel, halve and core the pears. Stir 1 egg white and 2 eggs into the poppy seed mixture.
5
Sprinkle the short pastry base with breadcrumbs. Spread the poppy seed mixture on top and smooth it down. Place the pears next to each other in a circle with the cut surface facing down and press them lightly into the mixture.
6
Carefully pour the sour cream mixture over the pears. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 70 minutes.
7
Remove the cake from the oven, place it on a cake rack, remove it from the edge of the springform pan with a knife and let it cool in the pan for about 4 hours. Remove from the mould and dust the top edge with icing sugar.