Poppy seed cake with pear

Description

Oh, how I love poppy seed cakes! This pie is just wonderful, a thin layer of dough, lots and lots of fragrant poppy-seed filling in a sweet milk sauce and slices of juicy pear. Amazingly delicious cake! Slightly modified recipe from the blog of Eduard Nasyrov.

Ingredients

Flour

250 g
Butter

200 g
Sugar

190 g
Chicken egg

3 piece
Mac

200 g
Semolina

40 g
Milk

350 ml
Lemon juice

3 Tbsp
Pear

2 piece
Lemon peel

1 tsp
Cinnamon

0.5 tsp
Rum

2 Tbsp
Salt

1 tsp
Jam apricot

3 Tbsp

Cooking

First prepare the dough. Sifted flour mixed with sugar and salt. Cold butter cut into cubes. Put the flour and butter in the bowl of a blender

Grind into fine crumbs

Break the egg into a bowl, add 3 tablespoons of cold water, stir with a fork

Pour it in the blender to flour crumbs

Knead in mixer until dough ball, place on a Board and form the dough into a ball. Wrap in cling film and put them in the cold for an hour.

Pear clean, cut into quarters, remove the core, put in a bowl and pour lemon juice

Mac mixed with 50 g of sugar and grind pieces in a coffee grinder. Two eggs divided into yolks and whites.

In a saucepan pour the milk, add sugar, put on fire, bring to the boil and add semolina, stirring with a whisk. Cook for 1 minute.

Remove from the heat, one at a time, stirring thoroughly, pour in the hot mixture: poppy seeds, egg yolks, butter, rum, lemon zest, cinnamon and salt. Leave the mixture in the cold to cool. Turn on the oven and set the temperature of 170 deg. With