Poppyseed Cream Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 4 medium egg (s)
- 250 grams sugar
- 1 packet vanilla sugar
- 250 g butter, soft
- 200 g sour cream or sour cream
- 250 g flour
- 1 packet baking powder
- 1 packet poppy seed bakery, approx. 250 g
For covering:
- 1 packet cream (fine cake cream)
- milk
- 75 g butter
- 100 g suar
- 200 g flaked almonds
Print Recipe
Pin Recipe Instructions
- Mix eggs, sugar, vanilla sugar, butter, sour cream / sour cream, flour, baking powder and poppy seed baking to a batter. Spread everything on a baking sheet lined with baking paper and bake at about 175 ° C for about 30 minutes. Then let the soil cool down.
- Mix the fine cake cream for the topping (this may also require additional milk) or prepare a cream and vanilla cream yourself and spread it on the cooled base.
- For the almond brittle, melt the butter and sugar in a pan and add the almond flakes. While stirring, let the brittle caramelize lightly brown, let it cool down briefly and then spread it on the cream layer, spoon by spoon. Let cool before serving.
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