• 200 g flour
  • Pinch of salt
  • 2 tbsp sugar
  • 1 lemon, grated zest
  • 90 g Alsan
  • 1 tbsp apricot jam


  • 200 g poppy-seed, ground
  • 80 g soft wheat semolina
  • 25 g starch
  • 600 ml soy drink vanilla
  • 80 g sugar
  • 1 Pkg. vanilla sugar
  • 80 g Alsan
  • 3 tbsp soy curd substitute


  • 3 pears
  • 500 ml water
  • 2 tbsp brown sugar
  • Juice of ½ lemon


  1. Mix flour, salt, sugar and grated lemon zest in a bowl. Add cold pieces of Alsan and knead everything by hand. Add apricot jam and knead everything to a smooth, homogenous dough. Form a dough-ball, wrap in cling-foil and let rest in the fridge for minimum one hour.
  2. Mix ground poppy-seed with soft wheat semolina and starch. Heat vanilla drink in a pot and add the mixture little by little, stirring constantly. Cook for 5 minutes until a creamy consistency is achieved – don’t forget to stir! Take pot from the oven and add sugar and vanilla sugar. Let the mass chill, stirring from time to time and add little pieces of Alsan. Add soy-curd or soy alternative to yoghurt last.
  3. Wash pears and remove core. Cut into fine wedges. Boil water with brown sugar and lemon juice. Reduce heat and let pear wedges simmer in the liquid for 3 minutes, then drain.
  4. Grease and flour a round springform. Flatten the chilled shortcrust by hand and lay it out in the form, raising up the edges.
  5. Give poppy-seed mass to the shortcrust ground and arrange the pear wedges on top of the surface. Bake at 180° for 30 – 40 minutes.

Our tip: Add some sweet whip to make the cake even more delicious!

Portion: 6-12 people/pieces

A recipe von Sophie Matisz

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