Summary

Ingredients

• 150 g butter
• 180 g suar
• 200 g flour, type 405
• 4 medium egg (s)
• 0.5 ½ pack baking powder
• 50 g cornstarch
• 620 ml milk
• 250 g round poppy seeds
• 2 packs vanilla sugar
• 400 g sour cream
• 100 g powdered suar

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Instructions

1. Quickly knead a shortcrust pastry from 100 g butter, 100 g sugar, flour, 1 egg and the baking powder, wrap it in foil and let it rest for at least 30 minutes. Then put the dough in a springform pan (28 cm Ø) and pull up one edge.
2. Mix the cornstarch with a little milk. Heat the rest of the milk with 80 g of sugar and the vanilla sugar, add the ground poppy seeds and let it soak for about 15 minutes. Bring the poppy seed mixture to the boil, remove from the hob, stir in the mixed cornstarch and bring to the boil again. Let cool a little and stir in 200 g sour cream and 50 g butter. Spread the topping on the dough base and bake the cake for 50 minutes at 160 ° C (hot air). The topping must be light brown and a little firm.
3. For the topping, separate the eggs and beat the egg whites until stiff. Mix the egg yolks with the powdered sugar, add 200 g sour cream and fold in the egg whites. Spread the topping on the cake and bake the cake for another 15 to 20 minutes at 160 ° C.