John Myers
Contents
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Ingredients
For the shortcrust pastry base
- 90 g Ice cold butter
- 180 g Flour type 405
- 1 tsp Baking powder
- 1 pinch Salt
- 1 Eggs, medium-sized
For the poppy seed filling
- 200 g Poppyseed (Mohnfix or Mohnback)
- 1 cup Sour cream
- 50 g Sugar
- 1 pinch Salt
- 1 pinch Ground cinnamon
- 1 packet Custard powder
- 500 ml Milk
For the sour cream sauce
- 2 cup Sour cream
- 90 g Sugar
- 3 Eggs, medium-sized
- 1 packet Vanilla sugar
- 1 Sheets of baking paper for the springform pan,
For decoration
- 1 tbsp Cocoa powder
Baking and cooking utensils:
- Springform pan 26 cm in diameter,
- Cooking saucepan for pudding,
- Whisk, dough card, a decorative template,
- A smAll sieve
Instructions
Preparation:
- Line the springform pan with baking paper.
- Preparation of the shortcrust pastry: Put the flour on the work surface, make a wide hollow. Put the cold butter, baking powder, egg and a pinch of salt in the well. Carefully mix the ingredients together in the well. Then "chop in" the flour with a pastry card or palette. When all the ingredients are well mixed together, knead the shortcrust pastry into a firm ball by hand. Wrap the dough in cling film and let it rest in the refrigerator.
- Preparing the filling: In the meantime, cook the vanilla pudding according to the instructions on the packet. (Instructions: - Remove 5 tablespoons of the 500 ml milk and carefully mix with the custard powder and 50 g sugar. - Bring the remaining milk to the boil with a pinch of salt. - Remove the milk from the hob, add the mixed pudding powder and add Let the pudding cool for 20 minutes, carefully stir in the packet (200 g) of poppy seed fix, 1 cup of sour cream and a pinch of cinnamon with a whisk
- Preparation of the sour cream: Mix the 2 cups of sour cream with 90 g sugar and the vanilla sugar packet and beat the 3 eggs individually.
- Preheat the oven to 175 ° top / bottom heat.
- Take the shortcrust pastry ball out of the refrigerator. Use a rolling pin or rolling pin to roll out the dough on the springform pan lined with baking paper, place the edge of the springform pan over it and pull the edges of the dough up on the edge of the springform pan.
- Now spread the poppy seed filling on the shortcrust pastry and pour the sour cream on top of the poppy seed filling and distribute it evenly.
- Bake for approx. 60 minutes in the oven preheated to 175 ° on the middle rail.
- Let the cake cool down after baking, place a decorative template on the surface and sieve a tablespoon of cocoa over it with a small sieve. Carefully lift off the template and DONE! Good Appetite
- With the kind permission of Nermin-Umm-Tutu, I have set the cake in a somewhat "changed" form! Thank you, dear Nermin, for your approval!
Nutrition
Serving: 100gCalories: 213kcalCarbohydrates: 22.8gProtein: 2.7gFat: 12.2g
