John Myers
Poppy Seed Cake with Custard
The perfect poppy seed cake with custard recipe with a picture and simple step-by-step instructions.
- For the shortcrust pastry:
- 250 g Flour
- 0,5 packet Baking powder
- 125 g Cold butter
- 100 g Sugar white
- 1 Egg
- 1 pinch Salt
- For the filling:
- 200 g Ground poppy seeds
- 1 packet Custard powder
- 500 Milliliters Milk
- 120 g Raisins
- 4 tablespoon Rum
- For the sprinkles:
- 150 g Flour
- 80 g Cold butter
- 80 g Sugar white
- 1 packet Vanilla sugar
- Place the raisins in rum the day before.
- Mix the baking powder with the flour and place in a mixing bowl. Add the cold butter, sugar, egg and a pinch of salt and make a shortcrust pastry. Shape the shortcrust pastry into a ball, wrap it in foil and chill for approx. 45 minutes.
- Put the flour, the cold butter, the sugar and the vanilla sugar in a bowl and make the crumble by hand.
- Cook the vanilla pudding according to the instructions, remove it from the hob and let it cool down briefly. Add the ground poppy seeds and stir in. Add the rum raisins and stir in as well.
- Roll out the shortcrust pastry on the bottom of a 26 springform pan and pull up an approx. 3 cm high edge. Pour in the poppy seed mixture and smooth it out. Now spread the crumble over the cake.
- Place the cake in the oven preheated to 200 degrees (convection) and bake for approx. 55 – 60 minutes. If the crumble becomes too dark, cover the last 20 minutes with aluminum foil. When the baking time is over, take it out of the oven, let it cool down in the tin for 15 minutes, remove the edge of the springform pan and let it cool down.
Facebook Comments