Ingredients:
- Shortcrust:
- 200 g (7.05 oz) of flour, all-purpose
- pinch of baking powder
- 90 g (3.17 oz) of sugar
- pinch of salt
- 1 package of vanilla sugar OR 1 teaspoon of vanilla extract
- 1 egg, XL
- 1 egg yolk, XL
- 100 g (3.52 oz) of butter, soft
- Filling of the cake:
- 5 pears, fresh OR canned
- 300 ml (10.14 oz) of milk
- 250 g (8.81 oz) of poppy seeds
- 125 g (4.4 oz) of sugar
- 1 package of vanilla sugar OR 1 teaspoon of vanilla extract
- 2 eggs, XL
- 1 egg white, XL
- pinch of salt
- Topping of the cake:
- 125 g (4.4 oz) of sour cream
- 125 g (4.4 oz) of Crème Fraîche
- 3 eggs, XL
- 2 tablespoons of pudding powder, vanilla
- 100 g (3.52 oz) of sugar
- 3 tablespoons of lemon juice, optional
Preparation:
- Preparation of the shortcrust of the German Poppy Seed Cake:
- Separate one egg using an egg divider.
- Place the egg white in the refrigerator for later use.
- Mix the flour and baking powder and sift it into a bowl.
- Add sugar, vanilla sugar/extract, salt, one egg, and the egg yolk to the bowl and place the soft butter in slices on top.
- Start mixing the ingredients with an electric hand mixer using the kneading hook.
- Continue kneading with the hands until the dough/crust is smooth.
- Cut a circle of baking paper about 2 inches larger in diameter than your springform (11 in).
- Cover the springform on the bottom and sides with the paper and fold it every few inches on the sides of the baking pan.
- Place the dough into the springform and roll it evenly to the sides until the bottom is covered.
- Use a fork to make holes into the dough/crust.
- Place the springform into the refrigerator.
- Preparation of the filling of the cake:
- Grind the poppy seeds using a blender or coffee grinder.
- Pour the milk into a saucepan and place it on the stove.
- Add the ground poppy seeds, sugar, vanilla sugar/extract and salt to the saucepan.
- Stir the ingredients with a whisk and bring them to a boil.
- Let it boil for about 2-3 minutes while constantly stirring.
- Turn the heat off and let the mixture cool down.
- In the meanwhile cut the pears lengthwise in quarters.
- Peel the pears and remove the cores with the seeds.
- Cut each peeled quarter of the pears lengthwise in the center and place the slices onto the dough/shortcrust in circles.
- Finishing of the cake:
- Add the egg white and two eggs to the poppy seed mixture and beat the ingredients with an electric handheld mixer, until it is mushy.
- Let it stand for about 10 minutes.
- PoPour the poppy seeds carefully on top of the pears and spread them evenly using a knife or angled spatula.
- Add the sour cream, Crême Fraiche, lemon juice (optional), eggs, sugar, and pudding powder into a bowl and beat the ingredients with an electric handheld mixture, until the ingredients are combined and smooth.
- Pour the mixture slowly over the poppy seed mix until it is covered.
- Preheat the oven to 190C - 200C (375F - 392F) and bake the cake on the lowest rack for about 50-60 minutes.
- After the baking time turn the heat off and open the door of the oven.
- Leave the cake for 10 more minutes in the oven.
- Open the springform, remove the paper and place the cake on a cooling rack.
- Sprinkle powdered sugar on the sides and top of the cake.
- The German Poppy Seed Cake is ready to be served with whipped cream.
