Poppy Seed Cake with Pudding Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 150 g butter
- 250 g flour
- 125 g suar
- 1 egg yolk
For the filling:
- 0.75 liter ¾ milk
- 2 packs pudding powder, cream flavor
- 1 egg white, beaten until stiff
- 1 point poppy seed bake
- 2 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Knead butter, sugar, flour and egg yolk into a crumbly mass and place half of the dough in an ungreased springform pan lined with baking paper. Press the dough flat on the base with your hands so that a closed layer is formed.
- Cook the pudding without sugar according to the instructions, but only take 3/4 liter of milk and stir in the poppy seed mixture immediately. Then stir in the lemon juice, then fold in the stiffly beaten egg white.
- Pour the poppy seed mixture into the mold and crumble crumbles from the remaining cake batter. Possibly add a little more flour if the dough is not dry enough.
- Bake the cake at 170 ° -180 ° top / bottom heat in a preheated oven for about 50 to 60 minutes.
- Let the finished poppy seed cake cool in the pan. Then carefully loosen and remove the edge with a knife.
- Tip:
- Raisin fans can add a handful to the poppy seed pudding mixture. It also tastes excellent.
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