Poppy seed semolina cake with pears
easy
90 mins
90 mins
Ingredients
- 350 g Flour
- 150 g Sugar
- 1 package Vanillin sugar
- 3 Egg yolk (Gr. M)
- 200 g cold butter
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp Flour
- 2 kg ripe pears
- 50 g + 300 g sugar
- 7-10 Tbsp Juice of 2 lemons
- 1,5 l Milk
- 7-10 Tbsp grated zest of 1 organic lemon
- 7-10 Tbsp Salt
- 150 g Durum wheat semolina
- 300 g ground poppy seed
- 3 Protein + 2 eggs (size M)
- 200 g Quince or apple jelly
- 75 g flaked almonds
Directions
- 1
For the dough, knead flour, 150 g sugar, vanilla sugar, 3 egg yolks, 200 g butter in small pieces and possibly 1-2 tbsp. cold water until smooth. Cover and chill for about 30 minutes. Fat pan (approx. 32 x 39 cm; min.
- 2
3.5 cm deep), dust with flour.
- 3
For the filling, peel, quarter and core the pears. Cut each pear quarter in half lengthwise. Boil 50 g sugar, lemon juice and 150 ml water. Add the pears and stew covered for about 5 minutes until soft.
- 4
Drain the pears and let them cool down.
- 5
Roll out the dough on some flour in the size of the fat pan and line the fat pan with it. Bring milk, lemon peel and 1 pinch of salt to the boil. Stir in semolina, poppy seeds and 300 g sugar.
- 6
Bring to the boil briefly and leave to swell for 8-10 minutes on the switched-off hob, stirring from time to time. Pour into a large bowl.
- 7
Beat 3 egg whites and 1 pinch of salt until stiff. Mix 2 eggs and approx. 2 tbsp. poppy seed mixture, then stir into the rest of the poppy seed mixture. Carefully fold in the beaten egg white. Spread half the poppy seed mixture on the dough. Add half pears.
- 8
Spread the rest of the poppy seed mixture and pears on top. Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer) on the lowest rack for approx. 35 minutes. Spread the cake with jelly and sprinkle with almonds.
- 9
Continue baking at the same temperature for about 10 minutes. Let it cool down.
Nutrition Facts
430 kcal
54 g
18 g
9 g
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