Poppy Seed Cake with Cream Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 55 mins |
| Total Time | 1 hr 35 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 12) |
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.
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