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 dough:
- 65 g mararine
- 65 g suar
- 150 grams flour
- 1 egg (s)
- 0.5 teaspoon ½ baking powder
For covering:
- 250 g quark
- 2 packs poppy seeds - fix
- 1 cup sour cream
For the cast:
- 3 egg (s), separated
- 1 cup sour cream
- 3 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- Knead the ingredients for the base into a dough and place in a springform pan (26 mm).
- Mix the quark, poppy seed fix and sour cream into a mixture and pour onto the base.
- For the top, mix the egg yolks, sour cream and sugar together. Beat the egg white separately and then fold into the egg yolk, sugar and sour cream mixture. Then also put these in the springform pan on top of the topping.
- The cake for about 45min. Bake at 175 ° C. After baking, let the cake cool down so that the topping can set properly.
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