Poppy seed cake with pudding and sour cream topping

Ingredients for 1 servings:

• 200 g wheat flour type 405
• 75 g sugar
• 75 g butter, cold, in pieces
• 1 pinch of salt
• 1 packet of vanilla sugar
• 1 egg(s), size M
• 1 tsp baking powder
• Fat for the mold
• 250 g poppy seeds, ground
• 370 g milk
• 80 g sugar
• 70 g butter
• 30 g soft wheat semolina
• 250 g milk
• 400 g sour cream
• 80 g sugar
• 1 packet of vanilla pudding powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

simple and beautifully juicy

Knead together all the ingredients for the shortcrust pastry. Lightly grease the bottom of a 25 cm springform pan. Roll out one-third of the dough onto the base and use the remaining dough to form a rim about 2.5 cm high. Chill in the refrigerator. For the filling, bring the milk to a boil with butter and sugar. Stir in the poppy seeds and semolina, bring to a boil until the mixture thickens, then let it cool. For the topping, stir the sugar and vanilla pudding powder into the milk. Once the sugar has dissolved, add the sour cream and stir until smooth. Remove the springform pan from the refrigerator, pierce the pastry base several times with a fork. Spread the cooled poppy seed filling on top and carefully pour the sour cream cream over it. Preheat the oven to 200°C (top/bottom heat) and bake the cake for 55-60 minutes. Let it cool on a wire rack. Tips: For additional flavor, grated lemon zest, candied lemon peel, or raisins can be added to the poppy seed mixture. If using a smaller 18- or 20-cm springform pan, halve the ingredients. The baking time will be reduced to 40-45 minutes.