Poppy seed cake with pears
Poppy seed sour cream cake with pears – autumn cake with seasonal fruit What would autumn cake be without our favorite apples, pears and plums? The local fruit is harvested in abundance in autumn and then goes directly into the mixing bowl or onto the baking tray to bake super juicy cakes. Our all-time favorite is and remains the covered one
Poppy seed cake recipe with pear
ingredients
6 eggs (size M)
150 grams of flour
250 grams of sugar
1 pinch of salt
2 packets of vanilla sugar
75 grams of butter
250ml milk
200 g ground poppy seeds
200 g sour cream
1 pack of powdered sauce “vanilla flavor”
4 ripe pears (approx. 275 g each)
3 tbsp breadcrumbs
1 teaspoon powdered sugar, if desired
flour for work surface
fat and flour for the mold
1. Separate 1 egg. Chill egg white. For the shortcrust pastry, put the flour, 75 g sugar, salt, 1 sachet of vanilla sugar, egg yolk, 1-2 tbsp water and small knobs of butter in a bowl and knead first with the dough hook of the hand mixer and then with your hands to form a smooth shortcrust pastry. Roll out into a circle (26 cm in diameter) on a floured work surface. Place on the bottom of a greased, floured springform pan (26 cm Ø), press down lightly, prick several times with a fork and chill for approx. 30 minutes
2. Meanwhile boil the milk. Add the poppy seeds, 1 sachet of vanilla sugar, salt and 100 g of sugar, bring to the boil again while stirring. Simmer over low heat for 2-3 minutes, remove from heat and allow to cool, stirring, for about 10 minutes
3. For the sour cream, mix sour cream, 3 eggs, sauce powder and 75 g sugar. Wash, peel, halve and core the pears. Stir the egg white and 2 eggs into the poppy seed mixture. Sprinkle the shortcrust pastry base evenly with breadcrumbs. Put the poppy seed mixture on top, smooth out. Place the pears in a circle next to each other, cut side down, and press down lightly. Carefully spread the sour cream on top
4. Bake in the preheated oven (electric stove: 200 °C/ fan: 175 °C/ gas: level 3) on the lower shelf for 50-60 minutes. Remove from the oven, place on a grid, loosen the edge of the springform pan with a knife and leave to cool in the pan. Remove from the mold and dust the edge with icing sugar if you like. Arrange on a cake plate
