Poppy Seed Cake with Sour Cream Topping

Summary

Ingredients

• 75 g mararine
• 75 grams sugar
• 150 grams flour
• 1 egg (s)
• 0.5 ½ pack baking powder
• 0.5 liter ½ milk
• 1 pack poppy seed bakery
• 1 tablespoon oil
• 125 g butter
• 1 packet custard powder (vanilla flavor)
• 3 cups sour cream, large
• 4 tablespoon sugar
• 4 egg (s), separated
• 1 packet vanilla sugar
• Fat for the shape

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Instructions

1. For the base, knead 75 g margarine, 75 g sugar, 150 g flour, 1 egg and 1/2 packet of baking powder into a dough. Put in a greased springform pan.
2. For the poppy seed topping, stir 1 packet of poppy seed bakery, 1 tablespoon of oil and 125 g butter in 1/2 liter of milk and bring to the boil - then stir 1 packet of vanilla pudding into the boiling mixture - remove from the hob and stir in 1 cup of sour cream. Put the mixture on the base and bake for approx. 50 - 60 minutes at 180 - 200 ° C.
3. For the sour cream topping, mix together 2 cups of sour cream, 4 tablespoons of sugar, 4 - 5 egg yolks and 1 packet of vanilla sugar. Beat the egg whites until stiff and fold in. Then place the mixture on the poppy seed topping and bake for another 30 minutes.