Poppy seed cake

Ingredients for 1 servings:

• 100 g margarine
• 1 cup sour cream
• 2 cups sugar
• 2 ½ cups flour
• 5 eggs
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 3 tbsp poppy seeds (blue poppy seeds)
• 1 can condensed milk, sweetened, (e.g. Milchmädchen)
• 250 g butter
• 200 g dark chocolate or couverture

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with milkmaid and chocolate icing

For the batter, beat the eggs, sugar, and vanilla sugar until fluffy. Then add the sour cream and margarine and mix well. Mix the flour with the baking powder and add them as well. Finally, stir in the poppy seeds. Spread the batter onto a baking sheet lined with baking paper and bake in a preheated oven at 180°C for about 20-25 minutes. Let the cake cool. For the topping, first beat the butter until smooth. Add the sweetened condensed milk and mix until smooth. The butter and milk powder must be the same temperature (room temperature). Spread the cream onto the cooled cake and let it rest for about 30 minutes. Chop the chocolate and melt it in a bain-marie. Let it cool down and then spread it evenly over the topping. The chocolate must not be too warm, otherwise the cream will melt and run. Note: Use the rinsed sour cream cup as the measuring cup. The milk powder makes the cake very sweet.