Poppy seed cake with pudding filling

Ingredients for 1 servings:

• 150 g butter
• 250 g flour
• 125 g sugar
• 1 egg yolk
• ¾ liter of milk
• 2 packs of pudding powder, cream flavor
• 1 egg white, beaten stiff
• 1 point poppy seed
• 2 tbsp lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Streusel cake, simple and delicious

Knead the butter, sugar, flour, and egg yolk into a crumbly mixture and pour half of the dough into an ungreased 26cm springform pan lined with baking paper. Press the dough flat onto the bottom with your hands to form a tight layer. Cook the pudding without sugar according to the instructions, but use only 3/4 liter of milk and immediately stir in the poppy seed mixture. Then, first stir in the lemon juice, then fold in the stiffly beaten egg whites. Pour the poppy seed mixture into the pan and crumble the remaining cake batter into crumbs. If necessary, add a little more flour if the batter isn’t dry enough. Bake the cake in a preheated oven at 170°-180°C (top/bottom heat) for about 50 to 60 minutes. Let the finished poppy seed cake cool in the pan. Then, carefully loosen and remove the edges with a knife. Tip: Raisin lovers can add a handful of raisins to the poppy seed pudding mixture. They also taste delicious.