Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Bake the cake at 170 ° -180 ° top / bottom heat in a preheated oven for about 50 to 60 minutes.
5. Let the finished poppy seed cake cool in the pan. Then carefully loosen and remove the edge with a knife.
6. Tip:
7. Raisin fans can add a handful to the poppy seed pudding mixture. It also tastes excellent.