Poppy seed marzipan pear cake

Ingredients for 1 servings:

• 5 egg whites
• 200 g sugar
• 5 egg yolks
• 150 g flour
• 50 g cornstarch
• 3 tbsp poppy seeds, not ground
• 1 tsp baking powder
• 6 medium-sized pears, fresh, approx. 1kg
• 200 ml water
• 50 ml apple juice
• 3 tbsp cornstarch
• Cinnamon powder
• some sugar, to taste
• 600 ml sweet cream
• 3 tsp vanilla sugar, or more
• 1 marzipan blanket, rolled out
• 1 pear(s)

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 45 minutes; Total time approx. 5 hours 45 minutes

delicious cake made of poppy seed sponge cake, pear compote and marzipan topping

Make a sponge cake from the first 7 ingredients by beating the egg whites until stiff, adding the sugar, and then adding the egg yolks one at a time. Then mix the flour, starch, baking powder, and poppy seeds and fold them into the egg mixture. Bake the sponge cake for about 45 minutes at 180°C. Use a skewer to test! Once cooled, cut it in half twice. To make the compote, slowly simmer the ripe, peeled, and finely chopped pears with the water and a little cinnamon and sugar (depending on how sweet the pears are) until soft. Then mix the apple juice and starch together to thicken the compote. Once the compote has cooled slightly, whip the cream and assemble the cake as follows: 1. sponge cake, compote, a little cream, 2. sponge cake, cream, 3. sponge cake. Then spread a thin layer of cream on top. The whole thing is far less creamy than it sounds, but rather delightfully fruity! Now place the marzipan layer over the cake and gently spread it. Top with pear slices. Tip: If the cake is going to stand overnight, you can sprinkle the bottom sponge with whipped cream stabilizer to prevent it from getting soggy.