Poppy Seed and Pear Crumble Cake

Boil poppy seeds with 250 ml milk, sugar and butter, let swell for 10 minutes at low heat. Mix cornstarch with yolks and remaining milk, add to poppy seed mixture, bring to the boil again and cool. Beat egg whites with a pinch of salt until stiff, mix with marzipan to a smooth paste. Stir into the overcooled poppy seed mixture with the pears. Preheat oven to 170° C. Unroll yeast dough on rolled baking paper on baking tray, prick dough several times with a fork, spread thinly with jam. Knead ingredients for crumble with dough hook in a mixing bowl. Spread poppy seed mixture on dough, sprinkle crumble on top. Bake for approx. 30 min. and serve cut into pieces when cooled!

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