John Myers
Ingredients for 1 servings:
- 1 packet of pudding powder (vanilla)
- 500 ml milk
- 1 tbsp milk
- 1 packet of vanilla sugar
- 125 g butter, soft
- 100 g sugar
- 4 eggs
- 200 g flour
- 2 tsp baking powder
- 2 packs of poppy seeds
- 400 g sour cream
- 100 g powdered sugar
- 150 g cream
- poppy seeds and mint, for decoration
- Fat for the mold
Instructions
Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours
Take 4 tablespoons of 500 ml of milk and mix with the pudding powder and vanilla sugar until smooth. Bring the rest of the milk to a boil. Stir in the pudding powder and bring back to a boil briefly while stirring. Allow the pudding to cool. Cream the butter and sugar until creamy. Stir in 1 egg. Stir in the flour and baking powder with 1 tablespoon of milk. Pour the batter into a greased springform pan (28 cm). Mix together the poppy seed mixture and 200 g of sour cream. Stir pudding tablespoon by tablespoon into the poppy seed mixture and spread over the batter. Bake at 175°C for 35-40 minutes. Separate 3 eggs. Beat the egg yolks and icing sugar until creamy. Stir in 200 g of sour cream. Beat the egg whites until stiff and fold in. Remove the cake from the oven and spread the icing on top. Bake at the same temperature for another 10-12 minutes until golden brown. Let the cake cool in the switched off oven for 10-15 minutes, then remove and let cool completely. Remove from the pan. Whip the cream until semi-stiff and spread it lightly over the cake. Garnish with poppy seeds and mint, if desired.
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