Poppy Seed Cake with Pear Compote and Chocolate Whipped Cream

For poppy seed cake with pear compote and chocolate whipped cream, first preheat the oven to 180 °C. Grease a square baking pan (approx. 24 x 24 cm).

For the poppy seed cake, beat butter with sugar until fluffy. Stir in egg yolks one at a time until a bound mass is formed. Whip egg whites with salt until stiff. Carefully fold the beaten egg whites into the yolk mixture.

Thoroughly mix poppy seeds, nuts and vanilla pudding powder, sift over butter-yolk mixture and also gently fold in.

Pour batter into prepared pan, place in hot oven and bake for about 25 minutes. Allow to cool in the pan.

For the pear compote, wash and core the pears and cut them lengthwise into wedges.

In a saucepan, heat water with pear juice, cinnamon, sugar and lemon juice. Add pear wedges, bring mixture to a boil and simmer gently for about 10-15 minutes.

Prepare chocolate whipped cream according to the basic recipe and refrigerate.

Cut cake into small rectangles and place on dessert plates. Garnish poppy seed cake with pear compote and chocolate whipped cream and serve.

Preparation Tip:

Serve poppy seed cake with pear compote and chocolate whipped cream as an autumnal dessert.

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