Dough: Roast the milk, poppy seeds, rum and honey in a saucepan until the liquid has completely evaporated.
Cream the butter with 80 g sugar, vanilla sugar and salt. Separate the eggs and gradually stir the egg yolks into the butter. Beat the egg whites with 80 g sugar until stiff. Work the poppy seed mixture into the butter mixture while it is still hot, then fold in the snow and shape everything together in a greased cake springform pan (26 cm ø). Bake the cake in the oven heated to 180 °C for about 50 minutes (test with a stick). After baking, carefully remove the sides of the cake pan to allow the cake to cool.
Topping: drain the pear halves well and cut them lengthwise into narrow wedges.
Drinking: pear juice, mix with Williams and juice of one lemon.
Glaze: Put pear juice, Williams and juice of one lemon in a saucepan, add the cake glaze powder and let it bubble up while stirring. (Do not cook frosting until the end.) Cake assembly: Cut the top of the cooled cake and spread the icing on top with a pastry brush. Top the cake with the pear wedges in a rosette pattern. Boil the cake glaze and glaze the cake with it. Heat the jam in a saucepan and brush it on the edge of the cake. Then coat the cake with the pistachios.
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We wish you good luck!
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