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Poppy seed cake

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Ingredients for 18 servings:

  • 130 g butter
  • 100 g sugar
  • 2 eggs, including the yolk
  • 300 g flour
  • 2 tsp baking powder
  • 750 ml milk
  • 100 g semolina
  • 1 egg(s)
  • 200 g poppy seeds, unground
  • 130 g sugar
  • 200 g butter
  • 250 g sour cream
  • 2 eggs, including the yolk
  • 6 tbsp sugar
  • 2 eggs, egg whites beaten to snow

Instructions

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

Make a shortcrust pastry from the first layer, chill for 1/2 hour, and line a springform pan. For the filling, combine all ingredients in a saucepan and bring to a boil while stirring. Let cool and pour over the shortcrust pastry. For the topping, mix the ingredients together and spread over the filling. Bake the cake for 50 minutes at 170°C. Let stand for 10 minutes with the oven off. Let cool in the pan.

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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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