Pear-Semolinacake with Pudding and Streusel

27. October 2019Laura Tassatti

Today was such a beautiful autumn day, so I decided to make a hike to my parents home. The walk is very beautiful over many fields and along a lake, but also quite long. 23 kilometers to be exact! But it definitely paid off, even if my feet hurt a bit now. Now I have even more respect for marathon runners, because that’s almost twice the distance and they run it! But I think I can still be proud of myself 😉 At home I was rewarded by my parents with cake. I had already eaten two pieces of cake in the morning, but after such a hike third one is still okay, right?. Speaking of cake… that’s why you’re actually here. Today I give you the recipe for this delicious pear cake with pudding cream and streusel. Once again, I had to use up some streusel and found a whole packet of semolina that is about to run out. I have never made a semolina cake before, but I must say it tastes very good. As a tip I can tell you that you should wait until it has completely cooled down before you cut it, so that the pudding will get firm. Unless you like lava cakes, then you can do it like me. I’m glad that I took a photo of it as a whole.

Print Recipe

Pear-Semolinacake with Pudding and Streusel

  • Serves: 18cm baking tin

Ingredients

Batter

  • 2 eggs
  • 60 g butter
  • 130 g sugar
  • 200 g yoghurt
  • 210 g semolina
  • 1 tsp baking powder
  • 1 tbsp vanilla sugar
  • 1 tsp vanilla extract
  • pinch of salt
  • 260 g compote pears,

pudding

  • 1 Päckchen pudding powder, (37g)
  • 300 ml milk
  • 2 tbsp sugar
  • 1 EL vanilla sugar
  • 1 egg

streusel

  • 90 g flour
  • 60 g butter
  • 45 g sugar
  • pinch of salt
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon zest

Instructions

Streusel

  • 1)

    For the streusel knead butter with sugar, salt and vanilla extract in a bowl until creamy. Add the lemon zest.

  • 2)

    Add the flour and knead until the dough is crumbly. Cool the streusel until ready for use.

pudding

  • 1)

    Prepare pudding according to package instructions but only with 300ml milk. Allow to cool and then stir in the egg.

batter

  • 1)

    Preheat oven to 180°. Mix butter and sugar until creamy and stir in the eggs one after the other.

  • 2)

    Mix semolina, baking powder and a pinch of salt. Mix yoghurt, vanilla sugar and vanilla extract and add to the egg mixture together with the semolina and mix. Grease the springform pan with butter, sprinkle with some semolina and fill in the dough.

  • 1)

    Put the pears on top of the batter and bake for 15 minutes. Then spread the pudding over the batter and cover with streusel. Bake for another 25 minutes. Before cutting, allow to cool completely so that the pudding becomes firm.

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