Summary
| Prep Time | 20 mins |
| Cook Time | 55 mins |
| Total Time | 1 hr 35 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
Ingredients- 250 g wholemeal flour, alternatively spelled or wheat flour
- 125 g butter
- 125 g suar
- 1 egg (s)
- 0.5 ½ pack baking powder
- 1 pack poppy seed bakery
- 1 cup sour cream
- 3 tablespoon sugar
- 2 egg (s)
- 1 cup sour cream
- 1 tablespoon milk
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Make a kneading dough from the first five ingredients and let it rest in the refrigerator for about 20 minutes. Now line a greased springform pan with it, pull up a 3 cm high rim.
- Mix the poppy seed baking with 1 cup of sour cream and spread on the dough.
- Separate 2 eggs, stir 1 cup of sour cream with the last five ingredients, i.e. sugar, salt, milk and 2 egg yolks until frothy. Beat 2 egg whites until stiff, fold in carefully and spread on top of the poppy seed topping.
- Bake in an oven preheated to 180 ° C with top and bottom heat for 30 minutes, reduce the temperature to 160 ° C, bake for another 25 minutes.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below