John Myers
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Poppy Seed Cake Filled with Butter Cream
The perfect poppy seed cake filled with butter cream recipe with a picture and simple step-by-step instructions.
dough
- 1 Cup Sifted flour
- 1 tsp Baking powder
- 2 Free range eggs
- 1 Cup Sugar
- 2 tsp Vanilla sugar
- 1 Cup Poppy
- 0,75 Cup Soft butter
- 3 Beaten egg whites
butter cream
- 1 packet Vanilla flavored cooking pudding powder
- 0,5 liter Water
- 125 g Butter for the cream
- 100 g Powdered sugar
- 2 tbsp Cocoa powder
- Mix the butter, sugar, vanilla sugar and 2 eggs that have been kept soft and then add the poppy seeds, flour and baking powder, stir well and thoroughly.
- Beat the egg whites of 3 eggs into egg whites and fold into the dough so that a smooth dough is formed.
- Grease a pan for Frankfurter Kranz (about 24 cm) or similar, sprinkle with semolina, fill with the dough. Bake at 180 ° C for about 40 minutes (top and bottom heat) on the middle rack.
- In the meantime, prepare the buttercream. Boil the pudding (as usual), just add water and stir to cool so that no skin forms. Keep the butter very soft and beat with a whisk.
- Then stir the pudding into the butter, tablespoon at a time.
- When the cake has cooled down, cut open (2 rings) as with the Frankfurter Kranz. Fill with buttercream and coat the outside with buttercream as well.
- Cover the outside as you wish. In my case, I made it easy for myself and just sifted cocoa over the top. – finished –
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