Cooking Steps

1. 

   Step1:Prepare all materials. Butter softened at room temperature with sugar powder, salt, lemon peel and poppy seeds. Cook with paddle mixer. Beat in 4th gear until it is white and swollen.

2. 

   Step2:Add the eggs one by one several times. Each time when the egg liquid is absorbed by the butter, add it again until all is added. At this time, the paste is glossy, delicate and soft cream like.

3. 

   Step3:Sift in the low powder and mix until there is no dry powder.

4. 

   Step4:Add in the yogurt. Stir well with a spatula.

5. 

   Step5:Put the batter into the decoration bag for use.

6. 

   Step6:Cut the pears.

7. 

   Step7:Squeeze half the batter into the bottom of the mold first. Insert the pear into the batter.

8. 

   Step8:Then squeeze all the remaining batter into the mold, and wrap all the pears. Oven 180 degrees for 40 minutes.

9. 

   Step9:Mix rum and honey into a liqueur.

10. 

    Step10:When the cake is out of the oven, brush all the sugar liquor on the surface of the cake while it's hot. Finish all the brushing.

11. 

    Step11:Wrap the plastic wrap immediately. Refrigerate for more than 4 hours, then take out the slice and enjoy.

12. 

    Step12:Slice and serve.