Poppy seed semolina pear cake from the tin

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate 3 eggs. Chill the egg whites. Put flour, 150 g sugar, vanillin sugar, egg yolk, butter in pieces and possibly 1-2 tbsp water in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap in foil and chill for approx. 30 minutes. Grease the fat pan of the oven and dust with flour. Peel the pears, cut into eighths and remove the seeds

2. 2

   Boil 50 g sugar, lemon juice and 150 ml water in a pot. Add the pears and stew covered for 5-8 minutes until soft. Pour into a sieve and drain. Roll out the dough on a floured work surface and line the bottom of the fat pan with it. Bring milk, lemon peel and 1 pinch of salt to the boil in a saucepan. Stir in semolina, poppy seeds and 300 g sugar. Bring to the boil briefly and allow to swell for 8-10 minutes with the stove off. Stir from time to time. Pour into a large bowl

3. 3

   Beat the egg white and 1 pinch of salt until stiff. Mix 2 eggs with approx. 2 tbsp of the poppy seed mixture, then stir into the remaining poppy seed mixture, fold in the egg white. Spread about half of the poppy seed mixture on the base. Add approx. half of the pears. Spread the rest of the poppy seed mixture and pears on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) on the bottom shelf for 40-45 minutes. Remove and let cool on a cake rack

4. 4

   Bring the jelly in a small pot briefly to the boil, spread on the cake. Roast the almonds in a pan without fat until golden brown, let them cool down. Sprinkle the cake with almonds. Cut into pieces and serve. Whipped cream tastes good with it

5. 5

   waiting time approx. 3 hours

Nutrition Facts

KCAL
420 kcal

CARBS
54 g

FATS
11 g

PROTEINS
9 g