German Poppy Seed Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the filling:
- 0.25 liter ¼ milk
- 1 packet custard powder, vanilla
- 140 g suar
- 200 g poppy seeds, round
- 2 egg (s)
For the dough:
- 300 g butter
- 175 grams sugar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 3 egg (s)
- 1 packet custard powder, vanilla
- 8 tablespoon milk
- 400 g flour
- 1 packet baking powder
Also:
- some powdered sugar
Print Recipe
Pin Recipe Instructions
- For the filling, stir the milk, vanilla pudding powder and sugar until smooth. Add the ground poppy seeds. Bring to the boil while stirring and set aside to cool. Then stir in the eggs.
- Mix the butter with sugar, vanilla sugar and salt until frothy. Stir in one egg at a time. Mix the custard powder with the milk until smooth and add to the batter. Briefly stir in the flour and baking powder. Pour half of the dough into a well-greased and floured bundt cake pan. Put the poppy seed filling on top and then the rest of the batter.
- Bake in the preheated oven at 170 ° C top / bottom heat on the second rack from the bottom for about 60 minutes.
- After a short cooling time (approx. 5 minutes), turn the cake over, let it cool down completely and dust with powdered sugar before serving.
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