Poppy Seed Cake with Sour Cream and Custard
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 60 g butter
- 60 g flour
- 1 teaspoon Baking powder
- 1 pinch (s) salt
- 4 egg (s)
- 200 g poppy seed bakin or poppy seed fix
- 3 cups sour cream
- 100 g suar
- 1 packet vanilla pudding powder
- 500 ml milk
- 100 g suar
- 1 packet vanilla sugar
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- For the base, use 60 g butter, 60 g flour, 1 teaspoon baking powder, 1 pinch of salt and 1 egg. Put the batter in a greased springform pan and place in the refrigerator.
- For the filling, cook the vanilla pudding with milk and 100 g sugar according to the instructions on the packet. Add the poppy seeds and stir in, then let cool down a little. Then add 1 cup of sour cream and spread everything on the floor.
- For the topping, mix 100 g of sugar, 3 eggs, 2 cups of sour cream and vanilla sugar together and pour onto the filling.
- Bake in the preheated oven at 175 ° C for about 1 hour.
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