A great cake recipe for any occasion:
1. butter, sugar, flour, 1 pinch of salt, egg yolks and 2 Et water in a food processor with cutting blade or possibly with the whisks of the mixer quickly prepare a smooth dough. Wrap in plastic wrap and chill for 1 hour.
Remove the skin from the pears, quarter them, remove the seeds and marinate them in the juice of one lemon.
3. line the bottom of a cake springform pan (26 cm 0) with parchment paper. Roll out the short pastry on a thinly floured surface and use it to line the pan, leaving a 3-4 cm border. Prick the bottom a few times with a fork and leave to cool for half an hour.
4. boil the milk with 50 g of sugar. Mix in the semolina with a whisk. Remove from heat and leave to swell for 10 minutes. Separate the eggs. Melt butter. Stir the poppy seeds, melted butter and egg yolks into the semolina. Season with 1 pinch of salt, lemon zest, 1 pinch of cinnamon and rum. Whip egg whites until stiff, sifting in remaining sugar. Continue beating until you have a creamy, firm snow. Fold the snow into the poppy seed mixture, spread evenly on the short pastry and spread smoothly. 5.
Press the pear quarters, domed side up, lightly into the poppy seed mixture. Bake in a heated oven at 180 °C on a rack on the bottom of the oven for 50-60 min (gas 2-3, convection oven 45-50 min at 170 °C ).
Remove from the stove and cool. Warm the jelly very slightly and glaze the surface with it.
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