Thuringian poppy seed cake

Ingredients for 1 servings:

• 150 g wheat flour type 405
• 70 g sugar
• 70 g margarine or butter
• 1 egg(s)
• 1 tsp baking powder
• 250 g poppy seeds, fresh
• 100 g raisins
• 150 g sugar
• 125 g semolina
• 750 ml milk
• 1 cup of sour cream, approx. 200 g
• 150 g margarine or butter
• 2 tbsp oil, tasteless
• 2 egg whites
• 2 egg yolks
• 2 tsp sugar
• 1 cup of sour cream, approx. 200 g

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

for a 26 cm springform pan

Grease a 26 cm springform pan with butter. Dough: Knead the base ingredients into a dough. Roll out into a round the size of the springform pan base. Place in the pan and poke holes in the dough with a fork to allow it to breathe. Topping: Grind the poppy seeds, but only briefly so they don’t become bitter. Soak the raisins in some of the milk for about 15 minutes. Bring the remaining milk, sugar, ground poppy seeds, and semolina to a boil and remove from the heat. Whisk in the margarine, sour cream, and soaked raisins, along with the soaking milk and oil. Pour the entire mixture onto the dough and spread it out. Glaze: Beat the egg whites with a pinch of salt in a bowl until stiff peaks form and set aside. In another bowl, beat the egg yolks, sugar, and sour cream, then carefully fold in the egg whites. Spread this mixture onto the poppy seed mixture until everything is covered. Bake the cake in a preheated oven at 180°C (convection oven) or 200°C (conventional oven) for at least 25 minutes. Check occasionally and extend the time if necessary, depending on the desired color of the topping.