John Myers
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Poppy Seed Check
The perfect poppy seed check recipe with a picture and simple step-by-step instructions.
Cake batter
- 150 g Spelled flour type 630
- 75 gr Butter
- 1 Egg
- 2 teaspoon Baking powder
filling
- 2 packet Poppy seed baking
- 2 cups Sour cream
- 1 bag Custard powder
- 0,5 liter Milk
Egg check
- 3 Free range eggs
- 80 gr Powdered sugar
- 1 cups Sour cream
Cake batter
- Process all ingredients into a dough and spread the dough on the base in a well-greased springform pan. Place in the fridge and preheat the oven to 180 degrees Celsius.
filling
- Bring pudding without sugar, just bring the 1/2 liter milk to the boil as normal. Then stir in the poppy seeds, then stir in the sour cream.
- Spread the whole thing on the cake base. Put it in the oven for about 35 minutes. Depending on the oven, more or less. If necessary, cover with aluminum foil.
Egg check
- Separate the eggs. Mix the egg yolks with the icing sugar, then stir in the sour cream. Then beat the egg white until stiff and fold in.
- Carefully remove the cake from the oven (it is somewhat runny). Then add the egg mixture on top and bake for about 20 minutes. Again depending on the oven. Be careful it turns brown very quickly, then please cover again.
- The cake is still wobbly. Please make sure it is really cold. It is best to bake a day in advance. You will eat yourselves stupid and stupid.
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