A simple but delicious cake recipe:
Make a yeast dough from flour, lukewarm milk, yeast, 30 g sugar, 1 egg yolk, 50 g melted butter, 1 pinch of salt and orange zest. Let dough rise in a warm place for about 1 hour.
Peel the pears, cut them in half, remove the core in a circle and sprinkle the halves with the juice of one lemon.
Mix 50 g soft butter, 20 g sugar and 1 pinch of salt until very creamy. Fold in 2 curd cheese, yolks, cornstarch, rum, poppy seed mixture and orange juice one by one.
Whip 3 egg whites with 1 pinch of salt until stiff. Add 30 g sugar and continue beating briefly, then fold the beaten egg whites into the poppy seed mixture.
Knead dough well and roll out on a floured work surface. Grease cake springform pan, pour in dough and press to edges.
Pour curd mixture onto the dough form. Place pears on top with the round side facing up.
Bake in a heated oven at 180 °C for about 1 hour, perhaps covering the cake after half an hour. Afterwards cool down in the form.
Spread jam evenly on the cake, not covering the pears. Dust with powdered sugar before serving.
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