Poppy Seed Cake for Springform Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
For the ground:
- 60 g butter
- 60 g flour
- 1 teaspoon Baking powder
- 1 pinch (s) salt
- 1 egg (s)
For the filling:
- 200 g poppy seeds, (Mohnfix or Mohnback)
- 1 cup sour cream
- 100 g suar
- 1 packet custard powder, vanilla
- 500 ml milk
For covering:
- 100 g suar
- 3 egg (s)
- 2 cups sour cream
- 1 packet vanilla sugar
Print Recipe
Pin Recipe Instructions
- Process the ingredients from the base, place in the springform pan and place in the refrigerator.
- Then cook the vanilla pudding, stir in the poppy seeds, let cool down a bit, then add the sour cream, spread everything on the floor.
- Mix the sugar, eggs, sour cream and vanilla sugar to the top and pour onto the filling.
- Bake for about 1 hour at 175 °
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