Poppy Cake with Sour Cream Sauce

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Fat and breadcrumbs for the springform pan

For the shortcrust pastry:

For the filling:

For the cast:

200 g sour cream
2 egg (s)
50 grams sugar

Instructions

Grease the springform pan and sprinkle with breadcrumbs.
Mix flour with baking powder. Add the margarine, sugar and the egg and knead everything into a smooth dough. Line the prepared form with it, form an approx. 5 cm high edge and press it down well.
Preheat the oven to top / bottom heat 175 degrees (circulating air 155 degrees).
For the poppy seed filling, stir only 200 ml of the milk with sugar and pudding powder until smooth. Bring the rest of the milk to the boil, add the mixed pudding powder while stirring and bring everything to the boil while stirring. Add the poppy seeds and sour cream and finally fold in the margarine. Pour this mixture onto the dough in the mold and smooth it out.
Slide the baking rack onto the bottom rail. Bake the cake for 30-40 minutes.
In the meantime, prepare the cast. Separate the eggs. Beat the sour cream with egg yolks and sugar until smooth. Beat the egg whites separately until stiff and pull the egg whites under the sour cream.
Take the pre-baked cake out of the oven and spread the topping evenly over it. Turn the oven down to 160 degrees (circulating air 140 degrees) and bake the cake on the middle rack for another 20 minutes until golden yellow.
The cake must cool down in the pan! Loosen the ring of the mold with care!

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