John Myers
Ingredients for 1 servings:
- 150 g flour
- 60 g butter
- 60 g sugar
- 1 egg(s)
- 1 tsp baking powder
- 80 g semolina
- 100 g sugar
- 250 g poppy seeds (ready to bake)
- 200 g sour cream
- 100 ml egg liqueur
- 750 ml milk
- 1 tbsp vanilla sugar or real vanilla
- 125 g sugar
- 600 g sour cream
- 4 eggs
- 1 tbsp vanilla sugar or real vanilla
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
For the base: Knead everything into a dough and then spread it on the bottom of a greased springform pan (26-28 cm). Bake at 180°C (top and bottom heat) for about 12 minutes. For the poppy seed mixture: Bring the milk, sugar, and vanilla sugar to a boil, then add the semolina and bring to a boil. Once the mixture has thickened slightly, remove from the heat and stir in the sour cream and poppy seeds. Finally, add the egg liqueur. Spread everything on the pre-baked cake base. For the sour cream mixture: Whisk all ingredients well and carefully spread it over the poppy seed mixture. Be careful, the baking pan will be very full! Bake at approximately 150°C (top and bottom heat) for about 80-90 minutes. The sour cream mixture will still look liquid after baking, but will firm up once it cools! It’s best to prepare it one day in advance!
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