John Myers
Poppy Seed Cake with Sour Cream and Pudding
The perfect poppy seed cake with sour cream and pudding recipe with a picture and simple step-by-step instructions.
- For the dough:
- 80 g Cold butter
- 150 g Flour
- 1 teaspoon Baking powder
- 80 g Sugar
- 1 pinch Salt
- 1 Egg
- For the filling:
- 1 packet Vanilla pudding
- 200 g Ground poppy seeds
- 100 g Sugar
- 250 g Sour cream
- 500 Milliliters Milk 3.8
- 100 g Sultanas
- Rum
- For the cast:
- 100 g Sugar
- 1 packet Vanilla sugar
- 500 g Sour cream
- 3 Eggs
- Put the sultanas in a bowl, pour the rum over them and let them steep overnight.
- Use the dough ingredients to make a slightly firmer dough. Shape the dough into a ball, wrap it in foil and chill for about 30 minutes.
- Cook the vanilla pudding according to the instructions, add the ground poppy seeds and stir everything well. Put the mixture aside and let cool down a little. Add the sour cream and stir in. Stir the remaining sugar and sultanas into the mixture.
- In a bowl, mix the sour cream, sugar, vanilla sugar and the eggs well.
- Pour the cooled dough into the prepared springform pan, roll it out on the base and press up a small edge. Spread the poppy seed mixture on the dough. Finally, distribute the sour cream mixture on top.
- Place the cake in the oven preheated to 175 degrees (top – bottom heat) and bake for approx. 60 – 65 minutes. After the baking time, take it out of the oven, let it cool down for 30 minutes, remove the springform pan and let the cake cool down.
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