John Myers
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Bottomless Poppy Seed Pecker
The perfect bottomless poppy seed pecker recipe with a picture and simple step-by-step instructions.
Ingredients for the lower part:
- 750 g Quark
- 200 g Sugar
- 100 g Melted butter
- 1 Pck. Vanilla sugar
- 1 Pck. Custard powder
- 2 Free range eggs
Ingredients for the top part:
- 150 g Margarine
- 1 Cup Sugar
- 1 Cup Ground poppy seeds
- 1 Cup Sifted flour
- 1 tsp Baking powder
- 3 Egg yolk
- 3 Protein
- The ingredients for the lower part of the poppy seed are mixed well and the mixture is then poured into a greased springform pan (26cm).
- Separate the eggs for the upper part. The ingredients for this are also mixed well and finally the egg white, which has been beaten to snow, is lifted underneath.
- The poppy seed mixture is now placed on top of the curd mixture as a topping and distributed evenly. Then put the poppy seed in the preheated oven and bake it at medium heat for about 45 minutes (stick test).
- Because I’m always impatient and wanted to see what the cake looks like “inside”, I cut the poppy seed before it was cold. That’s why the piece of cake looks a bit “slapped”, but it was really delicious when it was finally cooled down and ready to be eaten.
- I hope you think so too and I wish you bon appetite. GGLG daisies
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