John Myers
Hazelnut – Poppy Seed Cake with Sprinkles
The perfect hazelnut – poppy seed cake with sprinkles recipe with a picture and simple step-by-step instructions.
- For the dough:
- 200 g Ground hazelnuts
- 200 g Ground poppy seeds
- 0,5 packet Baking powder
- 250 g Soft butter
- 250 g Sugar white
- 8 Free range eggs
- 1 packet Vanilla sugar
- 1 pinch Salt
- For the sprinkles:
- 220 g Flour
- 100 g Sugar white
- 1 packet Vanilla sugar
- 150 g Cold butter
- Separate the eggs and set the egg whites aside.
- In a mixing bowl, beat the warm butter with the vanilla sugar, the sugar and the egg yolks until frothy. Put the poppy seeds and hazelnuts in a bowl, add the baking powder and mix everything well.
- Now stir the nut and poppy seed mixture into the butter mixture in two portions. Beat the egg whites very stiff and fold into the dough. Pour the dough into the prepared springform pan and smooth it out.
- Put the flour, sugar, vanilla sugar and cold butter in a bowl and make streusel by hand. Now distribute the crumbles on the cake.
- Place the cake in the (fan-assisted) oven preheated to 160 degrees and bake for approx. 60 – 65 minutes. (Stick sample) After the baking time, take it out of the oven, let it cool down in the tin for 15 minutes, remove the springform pan and let it cool down.
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