Moist Poppy Seed Cake with Chocolate
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 grams flour
- 200 g butter
- 150 grams sugar
- 4 egg (s)
- 500 g poppy seed bakery (ready-to-bake poppy seed mixture)
- 1 cup sour cream, 200 g each
- 1 cup whipped cream, 200 g each
- 200 g whole milk couverture
Print Recipe
Pin Recipe Instructions
- Process everything (except for the whipped cream and the couverture) into a batter, place in the mold and bake at 180 ° C for about 30 minutes (use experience from your own oven!) Until the cake is light brown. Pour the mug of whipped cream over the cake while it is still warm.
- Pour the couverture melted in the water bath over the cooled cake.
- The cake always succeeds and there is never anything left. You can use both a tray and a springform pan for the preparation. The specified amount is sufficient for a 28cm springform pan.
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