Poppy Seed Cake with Vanilla Cream and Chocolate
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g butter
- 5 egg (s)
- 250 grams sugar
- 1 packet vanilla sugar
- 250 g flour
- 1 packet baking powder
- 1 pinch (s) salt
- 1 cup sour cream
- 250 g poppy seeds
- 1 packet custard powder, vanilla flavor
- 12 tablespoon powdered sugar
- 2 tablespoon cocoa powder
- 250 g coconut fat
- 500 ml milk
Print Recipe
Pin Recipe Instructions
- Mix 250 grams of butter, 3 eggs, 250 grams of sugar, vanilla sugar, baking powder, salt and sour cream until creamy. Add flour and poppy seeds.
- Line a baking sheet with parchment paper or grease the sheet and sprinkle with breadcrumbs. Spread the dough on top and bake in the oven for about 20 to 30 minutes at 150 ° C. The dough should only be browned a little, otherwise it will become dry.
- As soon as the chopsticks test succeed, remove the cake from the oven and let it cool down.
- Cook the pudding as instructed and let it cool.
- Mix 250 grams of soft butter and 6 tablespoons of powdered sugar until frothy. Add the cooled pudding spoon by spoon and stir well. Spread everything on the poppy dough.
- For the chocolate icing, stir together 2 eggs, 6 tablespoons powdered sugar and 2 tablespoons cocoa. Let the coconut oil slowly dissolve and add to the remaining mixture. Then carefully spread over the pudding cream and refrigerate for at least 3 hours. Preferably overnight. Finished. Tastes delicious.
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