Poppy seed cake

Ingredients for 1 servings:

• 80 g sugar
• 1 egg(s)
• 170 g flour
• 80 g butter
• 1 tsp baking powder
• some fat for the mold
• 100 g poppy seeds
• 2 tbsp semolina
• 500 ml milk
• 100 g sugar
• 250 g sour cream
• 2 egg whites
• 2 egg yolks
• 2 tbsp milk
• 20 g sugar
• 250 g sour cream

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 20 minutes

super delicious

Mix the first 5 ingredients for the dough together and pour into a greased 26 cm springform pan. Pull the edges up by about 1.5 cm. Put the ingredients for the filling in a saucepan and bring to a boil briefly while stirring. Pour the entire mixture onto the dough and bake the cake in a preheated oven at 185 °C (convection oven) for about 30-35 minutes. Let the cake cool for about 2 hours. For the topping, beat the egg whites until frothy. Mix the remaining ingredients together and carefully fold in the beaten egg whites. Pour the topping onto the cake. Return the cake to the preheated oven for another 10-15 minutes and bake until the topping is lightly browned. Tip: Instead of 100 g poppy seeds, you can also use 150 g ready-made poppy seeds.