Thuringian poppy seed cake for the baking tray

Ingredients for 1 servings:

• ½ cube of yeast
• 100 ml milk, lukewarm
• 65 g sugar
• 300 g wheat flour
• 50 g butter, soft
• 25 g Clarified butter, soft
• 1 pinch of salt
• 375 ml milk
• 125 g semolina
• 375 g poppy seeds, ground
• 1 pear(s)
• 2 eggs
• 200 g butter
• 200 g sugar
• 125 g low-fat curd cheese
• 3 tbsp almonds, peeled
• 2 tbsp rum
• 300 g wheat flour
• 200 g sugar
• 1 packet of vanilla sugar
• 200 g butter, soft
• Powdered sugar, for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Delicious yeast dough with crumbles, for 12 pieces

Dough: Crumble the yeast, mix it in a small bowl with 3-4 tablespoons of the milk and 1 tablespoon of the sugar until completely dissolved, and let it rise for about 10 minutes. Sift the flour into a mixing bowl, add the remaining sugar, butter, clarified butter, salt, the remaining milk, and the stirred yeast. Using a hand mixer fitted with a dough hook, knead into a smooth dough. Cover the dough and let it stand in a warm place until it has visibly increased in size (about 30 minutes). Filling: Bring the milk and semolina to a boil, stir in the poppy seeds, and let the mixture cool. Peel, quarter, core, and grate the pear. Add the eggs, butter, sugar, quark, and almonds to the cold poppy seed mixture and mix well. Stir in the grated pear and rum. Remove the dough from the bowl and knead thoroughly with your hands again, then roll it out in a greased drip tray/deep baking sheet (30 x 40 cm). Spread the filling on top. Streusel: Using a hand mixer fitted with a dough hook, combine the flour, sugar, vanilla sugar, and butter into crumbles of the desired size. Spread the crumbles over the filling. Bake the cake in a preheated oven at 180-200°C (top/bottom heat) for about 30-35 minutes. Once cooled, dust the cake with powdered sugar. The cake also freezes well.