Thuringian poppy seed cake without semolina

Ingredients for 1 servings:

• 125 g margarine
• 125 g sugar
• 300 g flour, gluten-free
• ½ pack of cream of tartar baking powder
• 3 eggs
• 1 liter of milk
• 150 g sugar
• 2 packets of vanilla pudding powder
• 2 packs of poppy seed cake
• 2 cups sour cream
• 250 g butter
• 100 g almonds, chopped
• 2 eggs
• 1 cup sour cream
• 3 tbsp sugar
• 4 tbsp flour, gluten-free
• 1 packet of vanilla sugar

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

gluten-free

Make a dough from the ingredients for the base and press it onto a greased baking sheet. For the poppy seed filling, cook a pudding from the milk, sugar, and pudding mix in a large saucepan. Remove from the heat and melt the butter in it. Then fold in the poppy seed mixture, chopped almonds, and sour cream. Spread the mixture on the base. For the top topping, separate the eggs. Then mix the sour cream, sugar, flour, and egg yolks. Beat the egg whites until stiff, fold into the sour cream mixture, and carefully spread over the cake. Bake at around 175°C (top/bottom heat) for around 50-60 minutes. Allow to cool completely. The cake will still be very soft when warm. The cooler it gets, the firmer it will become.