Poppy seed cake

Ingredients for 16 servings:

• 60 g margarine
• 100 g sugar
• 1 egg(s)
• 200 g flour
• 1 tsp baking powder
• ¾ liter of milk
• 2 pts. pudding powder, vanilla
• 200 g poppy seeds, ground
• 100 g sugar
• 125 g margarine
• 2 cups sour cream
• 2 egg yolks
• 80 g sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Base: 60g margarine, 100g sugar, 1 egg, 200g flour, 1 tsp baking powder. Mix all ingredients together and pour into a greased springform pan (26cm diameter). Topping: Bring 3/4 l milk and 100g sugar to a boil, stir in 2 packets of vanilla pudding and bring back to a boil briefly. Stir in ground poppy seeds, 1 cup sour cream, and 125g margarine and spread on the base. Bake in an electric oven at 175°C on the lowest rack for approx. 40 minutes. Sour cream topping: Mix 1 cup sour cream, 2 egg yolks, and 80g sugar. Beat 2 egg whites until stiff and fold in. Pour the topping onto the pre-baked base and bake again at approx. 160°C on the middle rack for 20-30 minutes.