Contents
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Ingredients
- For the dough:
- 150 g Flour
- 1 teaspoon Baking powder
- 75 g Cold butter
- 75 g Sugar
- 1 Egg
- For the filling:
- 500 Milliliters Milk 3.8
- 1 packet Vanilla pudding
- 1 packet Lemon peel
- 400 g Sour cream
- 2 packet Poppy fix
- 150 g Sultanas
- Rum
- For the sprinkles:
- 100 g Cold butter
- 175 g Flour
- 75 g Sugar
- 30 g Ground hazelnuts
Instructions
- Place the sultanas in rum the day before and leave to steep overnight.
- Make a shortcrust pastry from the dough ingredients. Shape the dough into a ball, wrap in foil and refrigerate for 30 minutes.
- In the meantime, cook the vanilla pudding according to the instructions and let it cool down. Now stir in the sour cream and lemon zest under the cooled pudding. Add the poppy seed fix and stir in. Finally fold in the sultanas.
- Pour the dough into the prepared springform pan, roll it out on the base and pull up one edge. Pour in the poppy seed mixture and smooth it out. From the cold butter, sugar, flour and the ground hazelnuts by hand, this works best, make crumble and spread on the mass.
- Place the cake in the oven preheated to 180 degrees upper and lower heat and bake for about 70 minutes. At the end of the baking time, take the cake out of the oven and let it cool down in the tin. When the cake has cooled down, remove the edge of the springform pan.
Nutrition
Serving: 100gCalories: 296kcalCarbohydrates: 30.5gProtein: 4gFat: 17.5g