Poppy Seed Sour Cream Cake

Summary

Prep Time	30 mins
Cook Time	1 hr
Total Time	1 hr 50 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the kneading dough:

For the filling:

1 packet custard powder, vanilla
1 pck. Poppy seed baking, (ready-made poppy seed filling)
500 ml milk
1 cup sour cream

For covering:

3 egg (s), size M, separated
80 g suar
2 cups sour cream
1 packet sauce powder, vanilla

Instructions

Mix the flour with the baking powder and quickly process into a kneading dough with the sugar, egg and butter. Put it in the fridge for 20 minutes.
Preheat the oven to 180 ° C. Line a greased 26 cm springform pan with the kneading dough, also pull up the edge 1 cm.
Bring the pudding to the boil according to the instructions on the packet (without sugar). Stir in the ready-made poppy seed filling and sour cream and pour onto the base. First bake the cake for 30 minutes on top and bottom heat.
In the meantime, separate the eggs and beat the egg whites until stiff. For the topping, stir together the egg yolks, sugar and the vanilla sauce powder until frothy. Then add the sour cream and finally fold in the egg white. After the first 30 minutes, distribute the mixture on the cake and bake for another 30 minutes.
Let the cake cool completely in the tin, then loosen the springform pan. It is best to bake the cake a day before consumption.

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