Silesian poppy seed cake

Ingredients for 1 servings:

• 250 g flour
• 2 tsp baking powder
• 125 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 egg(s)
• 1 tbsp water, cold
• 125 g butter, soft
• 1 liter of milk
• 150 g butter
• 200 g semolina
• 200 g poppy seeds, freshly ground
• 200 g sugar
• 1 packet of vanilla sugar
• 100 g quark, low-fat
• 2 eggs
• 50 g almond(s), ground
• 2 tbsp rum
• 1 pear(s)
• some powdered sugar for dusting

Instructions

Working time approx. 1 hour; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 10 minutes

For a springform pan (Ø 28 cm): Dough (first 8 ingredients): Mix flour with baking powder and sift into a mixing bowl. Add the remaining dough ingredients and mix everything with a hand mixer (dough hook), first briefly on the lowest setting, then on the highest setting, until a dough forms. Grease the bottom of the springform pan or line it with baking paper. Roll out about half of the dough on the bottom of the springform pan, shape the rest of the dough into a long log, place it on the bottom of the pan as a rim, and press it onto the pan to create a rim about 3 cm high. Topping: Bring the milk and butter to a boil in a saucepan. Mix the semolina with the poppy seeds, stir in continuously, and let it swell over low heat for about 20 minutes. Remove the poppy seed mixture from the heat and let it cool for 10 minutes. Stir the sugar, vanilla sugar, quark, eggs, almonds, and rum into the poppy seed mixture. Wash, peel, quarter, core, and finely chop the pear, and stir it in. Pour the poppy seed mixture into the dish and smooth it out. Place the dish on a rack in the oven. Convection oven: approximately 160°C. Baking time: approximately 40 minutes. Let the cake cool and dust with powdered sugar. It also tastes great served slightly warm.