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Creamy poppy seed cake with egg liqueur cream topping

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Ingredients for 1 servings:

  • 200 g flour
  • 1 egg(s)
  • 2 tsp baking powder
  • 75 g sugar
  • 100 g butter
  • Fat for the mold
  • 125 g butter, melted
  • 2 bags of poppy seed cake
  • 2 cups sour cream
  • 1 cup sour cream
  • 2 egg yolks
  • 3 tbsp eggnog
  • 2 egg whites, beaten to snow
  • 2 tsp vanilla sugar

Instructions

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

Knead the dough ingredients. Line the bottom of a 28 cm springform pan with baking paper and grease the sides. Pour the dough into the pan and form a rim. Mix the poppy seed mixture ingredients together and spread it over the dough. Bake in a preheated oven at 150°C for about 40 minutes. Mix the sour cream, egg yolks, vanilla sugar, and liqueur. Fold in the beaten egg whites. Remove the cake from the oven and spread the icing over it. Bake for another 25 minutes. If desired, refrigerate overnight.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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