Summary

Ingredients

• 3 small pear (s), (total approx. 500 g)
• 400 ml apple juice, clearer
• 1 lemon (s), add the juice
• 325 grams sugar
• 300 grams flour
• 2 pinches salt
• 3 egg (s), (size L)
• 125 g butter
• 200 g double cream cheese
• 200 g sour cream
• 1 pck. Poppy seed baking, (ready-to-bake poppy seed filling)
• 1 packet vanilla sugar
• 2 tablespoon cornstarch, slightly heaped
• 1 tablespoon pear spirit

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Instructions

1. The pears are peeled, halved and pitted. Now bring the apple juice, lemon juice and 100 g sugar to the boil, simmer the pear halves for about 15 minutes and let them cool in the stock.
2. Now knead the flour, 150 g sugar, 1 pinch of salt, 1 egg and the butter cut into pieces with a dough hook or by hand to make crumble.
3. Put half of the dough in a greased springform pan, press firmly on the bottom and then put the pan with the dough in the cold for about 30 minutes.
4. Mix the cream cheese with the sour cream, 75 g sugar, the poppy seed filling, the vanilla sugar and 2 egg yolks, only now stir in the starch powder.
5. Beat the two egg whites with a pinch of salt until stiff and stir carefully into the mixture.
6. Now drain the pears well, distribute 1/4 of the cheese mixture evenly on the bottom of the springform pan, place the pears in the mixture with the cut surface facing down and press lightly and spread the rest of the cheese mixture over it.
7. Knead the pear spirit into the remaining crumble mixture and distribute it on the springform pan.
8. Bake the cake in a preheated oven at approx. 150-175 degrees, depending on the type of oven, for approx. 50-60 minutes.
9. Let the cake cool down and sprinkle with powdered sugar or serve with whipped cream.