Poppy seed cake with sour cream topping

Ingredients for 1 servings:

• Fat and breadcrumbs for the springform pan
• 200 g flour
• 1 tsp baking powder
• 60 g margarine
• 75 g sugar
• 1 egg(s)
• 750 ml milk
• 50 g sugar
• 2 packs of pudding powder (vanilla or cream flavor)
• 200 g poppy seeds, ground
• 200 g sour cream
• 125 g margarine
• 200 g sour cream
• 2 eggs
• 50 g sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Grease the springform pan and sprinkle with breadcrumbs. Mix the flour with the baking powder. Add the margarine, sugar, and egg and knead everything into a smooth dough. Line the prepared pan with the dough, forming a rim about 5 cm high and pressing down firmly. Preheat the oven to 175°C (conventional) (155°C fan/convection oven). For the poppy seed filling, first mix 200 ml of the milk with the sugar and pudding powder until smooth. Bring the remaining milk to a boil, then add the mixed pudding powder and bring to a boil while stirring. Add the poppy seeds and sour cream, and finally fold in the margarine. Pour this mixture onto the dough in the pan and smooth it down. Place the baking rack on the lowest shelf. Bake the cake for 30-40 minutes. Meanwhile, prepare the icing. Separate the eggs. Mix the sour cream with the egg yolks and sugar until smooth. Whisk the egg whites separately until stiff and fold the beaten egg whites into the sour cream. Remove the pre-baked cake from the oven and spread the icing evenly over it. Reduce the oven temperature to 160°C (140°C fan-assisted) and bake the cake on the middle rack for another 20 minutes until golden brown. The cake must cool completely in the pan! Carefully remove the pan ring!