Poppy seed cake à la Eierschecke

Ingredients for 1 servings:

• 150 g butter
• 180 g sugar
• 200 g flour, type 405
• 4 m.-sized eggs
• ½ pack of baking powder
• 50 g cornstarch
• 620 ml milk
• 250 g poppy seeds, ground
• 2 packets of vanilla sugar
• 400 g sour cream
• 100 g powdered sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Quickly knead 100g butter, 100g sugar, flour, 1 egg, and the baking powder into a shortcrust pastry, wrap in cling film, and let it rest for at least 30 minutes. Then transfer the dough to a springform pan (28cm diameter) and form a raised edge. Mix the cornstarch with a little milk. Heat the remaining milk with 80g sugar and the vanilla sugar, add the ground poppy seeds, and let it swell for about 15 minutes. Bring the poppy seed mixture to a boil, remove from the heat, stir in the mixed cornstarch, and bring back to a boil. Allow to cool slightly, then stir in 200g sour cream and 50g butter. Spread the topping onto the pastry case and bake the cake for 50 minutes at 160°C (fan oven). The topping should be light brown and slightly firm. For the icing, separate the eggs and beat the egg whites until stiff peaks form. Whisk the egg yolks with the powdered sugar, add 200g of sour cream, and fold in the beaten egg whites. Spread the glaze over the cake and bake for another 15 to 20 minutes at 160°C.