Summary

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

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Instructions

1. 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.
2. Mix the poppy seed baking with 1 cup of sour cream and spread on the dough.
3. 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.
4. 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.