Summary

Ingredients

• 100 g poppy seeds, round
• 100 g butter
• 150 g powdered suar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 2 large egg (s)
• 1 cup crème fraîche, 25g
• 20 g suar
• 150 g flour, handy
• 1 teaspoon, leveled baking powder
• 400 g pear (s), ripe, e.. Williams
• Butter, flour for the mold
• Powdered sugar, for sprinkling

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Instructions

1. Roast the poppy seeds in a pan without fat for about 6 minutes, stirring constantly, allow to cool.
2. Mix the room-warm butter with powdered sugar, vanilla sugar and a pinch of salt for about 5 minutes until frothy. Separate eggs. Gradually stir in the yolks into the butter. Gradually stir in the créme fráiche.
3. Beat the egg whites into stiff snow. Gradually beat in the sugar and whip again vigorously.
4. Mix the flour with the poppy seeds and baking powder and fold into the yolk mass alternately with the egg whites. Carefully fold the peeled, pitted and cut into small cubes pears into the batter.
5. Pour the dough into a greased and floured tin (2 liters) and bake in a preheated oven at 180 ° C for about 50 minutes.
6. Let Gugelhupf cool for approx. 20 minutes, turn out onto a wire rack and let cool down. Sprinkle with icing sugar.