Quark – poppy seed cake with pears

Ingredients for 1 servings:

• 200 g flour
• 120 g butter
• 60 g powdered sugar
• 1 pinch of baking powder
• 1 egg(s)
• 1 pinch of salt
• 500 g quark (low-fat quark, squeeze in a linen cloth and then weigh)
• 60 ml sour cream
• 60 ml cream, whipped
• 100 g sugar
• 1 tbsp vanilla sugar
• 1 tbsp pudding powder, vanilla (alternatively: cornstarch)
• 2 egg yolks
• 2 egg whites (1 pinch of salt, beaten stiff)
• 1 tbsp rum
• 120 ml water
• 90 g sugar
• 1 tbsp vanilla sugar
• 200 g poppy seeds, ground
• 60 ml cream, liquid
• some cinnamon, to taste
• 1 tbsp rum
• 350 g pear(s), fresh (peeled) or canned, cut into cubes

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

very fine and delicious – a treat for poppy seed lovers

Springform pan 26 cm – Bake for approx. 60 minutes at 170 degrees fan-assisted oven. For the shortcrust pastry, quickly knead the flour with all the ingredients on the work surface until you have a smooth dough, wrap in cling film and chill for approx. 30 minutes. For the curd mixture, mix all the ingredients with a mixer, finally folding in the whipped cream and egg whites. For the poppy seed mixture, bring the water to a boil with the sugar and vanilla sugar, stir in the poppy seeds, remove from the heat and stir in the cream, cinnamon and rum, and let it swell briefly. Then stir in the pear pieces. Tip for the poppy seeds: either crush the poppy seeds fresh in a poppy seed grinder or, if you buy pre-grated poppy seeds in a package, briefly toast them in a non-stick pan for approx. 3-5 minutes over medium heat while stirring, then chop them again very finely in a Moulinette (or similar). This gives the poppy seeds a really nice aroma! Preheat the oven. Roll out two-thirds of the dough into a round shape and place it on the bottom of the tin. Shape the rest of the dough into a log and press it into the tin to form a thin, 4 cm high edge. Prick the base several times with a fork. Pour in the poppy seed mixture and smooth it out. Spread the curd mixture on top and smooth it out as well. Bake the cake until golden brown. After baking, leave it in the turned-off oven for a while, then transfer it, along with the tin, to a wire rack and let it cool completely. Dust with powdered sugar, if desired.