John Myers
Ingredients for 1 servings:
- 150 g flour
- ½ pack of baking powder
- 65 g sugar
- 1 egg(s)
- 65 g butter
- 1 packet of vanilla pudding powder for cooking
- 1 pack of poppy seed cake (ready-made poppy seed filling)
- 500 ml milk
- 1 cup sour cream
- 3 eggs, size M, separated
- 80 g sugar
- 2 cups sour cream
- 1 pack of vanilla sauce powder for cooking
Instructions
Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 50 minutes
for a 26 cm springform pan
Mix the flour with the baking powder and quickly knead it with the sugar, egg and butter to form a dough. Chill the dough in the refrigerator for 20 minutes. Preheat the oven to 180°C. Line a greased 26cm springform pan with the dough, also pulling the edges up 1cm. Boil the pudding according to the package instructions (without sugar). Stir in the ready-made poppy seed filling and sour cream and pour it onto the base. Bake the cake for 30 minutes using top and bottom heat. In the meantime, separate the eggs and beat the egg whites until stiff peaks form. For the topping, beat the egg yolks, sugar and vanilla sauce powder until frothy. Then add the sour cream and finally fold in the egg whites. Spread the mixture over the cake after the first 30 minutes and bake for a further 30 minutes. Allow the cake to cool completely in the pan before loosening the springform pan. It is best to bake the cake one day before eating.
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