John Myers
Contents
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Ingredients
dough
- 200 g Wheat flour
- 1 tsp Baking powder
- 75 g Sugar
- 1 packet Vanilla sugar
- 1 Egg
- 100 g Margarine
Covering
- 1 packet Poppy seed baking
- 1 Egg
- 1 packet Aranca Lemon by Dr. Oetker
- 150 g Natural yoghurt
- 200 ml Water
Instructions
dough
- Knead all dough ingredients into a shortcrust pastry. Grease and flour a springform pan. Take 2/3 of the dough and line the base with it. Cover the edge with the rest about 2-3cm high. Then bake for 10-15 minutes at 160 ° C (should be light brown at the tips). Don't be surprised, the rim sinks a little.
Covering
- Now mix the poppy seed cake with the egg and spread on the base. Bake for another 10-15 minutes and then let cool down completely.
- Mix the water (cold) with the aranca and beat until foamy for 3 minutes at the highest level with the mixer. Then stir in the yogurt with the mixer and spread the cream on the tart. At least 1.5 hours in the refrigerator, done.
- Tip 4: If you prefer vanilla, you can also use vanilla pudding or vanilla cream instead of the aranca cream. And if you don't like that sweet, you can make poppy seed baking yourself with ground poppy seeds.
Nutrition
Serving: 100gCalories: 244kcalCarbohydrates: 31.3gProtein: 3.5gFat: 11.6g
