Poppy Seed Cake with Sour Cream
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 egg (s)
- 375 g butter
- 300 g suar
- 200 g flour
- 0.5 ½ pack baking powder
- 500 ml milk
- 125 g semolina
- 125 g poppy seeds
- 2 cups sour cream
- 1 packet vanilla sugar
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- For the base, mix 1 egg, 125 g butter, 125 sugar, flour and baking powder and place in a greased springform pan.
- For the filling, bring the milk, semolina, poppy seeds and 125 g sugar to the boil together, then stir in 125 g butter and 1 cup of sour cream. Put everything on the dough in the springform pan and bake at 200 degrees for 45 minutes on the lower rail.
- For the topping, mix 1 cup of sour cream, 2 tablespoons of sugar, 2 egg yolks, vanilla sugar and 0.5 cups of melted butter. Beat the egg whites and fold in the egg whites. Spread the mixture on the baked cake. Bake for 15 minutes at 180-200 degrees (at the end only top heat).
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