John Myers
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Cake – Poppy Seed Cake
The perfect cake – poppy seed cake recipe with a picture and simple step-by-step instructions.
Shortcrust
- 150 g Flour
- 1 teaspoon Baking powder
- 75 g Ice cold butter
- 75 g Sugar
- 1 Egg
Pudding for filling
- 1 Milk
- 1 pack Vanilla pudding
- 3 Eßl Sugar
filling
- 2 cups Sour cream
- 2 pack Poppy fix
- Make shortcrust pastry: Sieve the flour onto a work surface and make a well in the middle – pour the remaining ingredients into the well.
- Mix all ingredients well with your hands and quickly knead into a smooth dough – shape the dough into a ball and wrap in cling film – chill.
- Roll out the cooled dough on a very large piece of cling film, so you can easily put it in the springform pan (Ø28 cm) lined with baking paper, then simply peel off the film again. Cook the pudding according to the instructions on the package and then stir with the whisk until it has cooled down – stir in the sour cream and poppy seed fix and spread the mixture on the dough base.
- 4th baking temperature: 180 ° C – baking time: 70 min
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