Summary

Ingredients

For the dough:

• 180 g flour, type 405
• 2 teaspoons baking soda
• 65 g mararine or butter
• 65 g suar
• 1 egg (s)
• 1 pinch (s) salt

For the filling:

• 0.5 liter ½ milk
• 80 g semolina
• 50 g butter
• 1 egg (s)
• 1 pack poppy seed bakery
• 1 pear (s) (alternatively apple)
• some rum aroma or rum
• possibly lemon zest
• possibly raisins
• possibly vanilla sugar

For the cast:

• 0.25 liter ¼ milk
• 0.5 ½ pack vanilla pudding powder
• 60 g suar
• 60 g butter
• 2 egg (s)

To sprinkle:

• Butter, optional
• some vanilla sugar and / or sugar, optional

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Instructions

1. First you knead quickly (shortcrust dough does not like long kneading) from the dough ingredients a shortcrust dough (possibly add 1 tablespoon of milk if it is otherwise too crumbly). Shape into a ball, wrap in household foil or pack in a freezer bag and place in the refrigerator for about an hour.
2. From milk and semolina you cook semolina porridge according to the instructions on the packet. Mix the butter and the poppy seed mixture into the still warm semolina. While the mixture continues to cool, cut the pear (or apple) into small cubes. If you don`t like that, grate the fruit coarsely. Mix everything, also stir in the egg, and add rum, rum aroma, raisins, lemon peel and vanilla sugar to taste.
3. Now grease a 26 or even better 28 springform pan.
4. In the meantime the shortcrust pastry has become cold and is laid out in the mold. I always press the dough straight into the mold and also form an edge in the process. Those who prefer to roll out do it that way. In any case, the bottom should be covered and there should be a rim of dough. Then spread the poppy seed mixture on it.
5. A pudding is made from the milk, the pudding powder and the sugar. The butter is stirred into the still warm pudding. As it continues to cool, separate the eggs. Beat the egg whites into snow, adding a pinch of salt if necessary. Stir the egg yolks into the only lukewarm pudding and then carefully fold in the egg whites. Now pour the icing onto the poppy seed mixture.
6. Bake the cake for approx. 1 hour at medium heat 180 ° -20 ° C preheated with bottom / top heat, 160 ° -180 ° C not preheated with convection. When the cake gets quite dark on top, cover with aluminum foil after a while.
7. Tip: If you like, brush the baked glaze with a little liquid butter and sprinkle sugar (possibly mixed with vanilla sugar) over it.