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Poppy-seeded piebald

updated

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Ingredients for 1 servings:

  • 200 g flour
  • 75 g sugar
  • 1 egg(s)
  • 75 g margarine
  • 1 tsp baking powder
  • 2 bags of poppy seeds (Mohnfix or Mohnback)
  • 1 cup sour cream
  • 3 eggs
  • 1 cup sugar
  • 2 tsp milk
  • 2 cups sour cream
  • Fat for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

fresh and delicious

Knead the dough ingredients together, then spread the dough into a greased springform pan and press it down. For the filling, mix the poppy seed mixture and sour cream well and pour it over the dough. For the topping, separate the eggs and beat the egg whites until stiff peaks form. Mix the egg yolks with the sugar, milk, and sour cream well and carefully fold in the beaten egg whites. Gently spread the mixture over the poppy seed filling. Bake the poppy seed cake in a preheated oven at 175°C (fan oven) for approximately 40-50 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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