John Myers
Poppyseed – Sour Cream – Cake
The perfect poppyseed – sour cream – cake recipe with a picture and simple step-by-step instructions.
- For the ground:
- 150 g Flour
- 60 g Butter at room temperature
- 60 g Sugar white
- 1 Egg
- 0,5 packet Baking powder
- For the poppy seed mass:
- 80 g Soft wheat semolina
- 100 g Sugar white
- 250 g Poppy seed mass
- 200 g Cream / sour cream 20% fat
- 100 Milliliters Advocaat
- 750 Milliliters Milk
- 1 packet Vanilla sugar
- For the sour cream mass:
- 500 g Cream / sour cream 20% fat
- 125 g Sugar white
- 4 Eggs
- 1 packet Vanilla sugar
- Beat the butter, sugar and the egg in a bowl until frothy. Mix the flour with the baking powder and stir in. Spread the batter on the bottom of the prepared springform pan. Place the form in the oven and at 180 degrees (fan oven) 12 minutes before baking.
- For the poppy seed mixture, bring the milk, sugar and vanilla sugar to the boil. Add the semolina and simmer over medium heat while stirring until a slightly thick mass has formed. Remove from the stove, stir in the sour cream and poppy seeds. Finally stir in the egg liqueur. Now distribute the mixture on the dough.
- For the sour cream mass, mix all ingredients well in a mixing bowl. Carefully distribute the sour cream mixture over the poppy seed mixture.
- Place the cake in the (fan-assisted) oven preheated to 150 degrees and bake for about 80-90 minutes. When the baking time is over, take it out of the oven, let it cool down for 15 minutes, remove the springform pan and let it cool down. Put the cooled cake in the refrigerator overnight.
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