Poppyseed – Sour Cream – Cake
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 150 grams flour
- 60 g butter
- 60 g suar
- 1 egg (s)
- 1 teaspoon Baking powder
For the topping: (poppy seed mixture)
- 80 g semolina
- 100 g suar
- 250 g poppy seeds, (ready to bake)
- 200 g sour cream
- 100 ml egg liqueur
- 750 ml milk
- 1 point vanilla sugar or real vanilla
For the topping: (sour cream)
- 125 g suar
- 600 g sour cream
- 4 egg (s)
- 1 point vanilla sugar or real vanilla
Print Recipe
Pin Recipe Instructions
- For the ground:
- Knead everything into a dough and then spread it on the bottom of a greased springform pan (26-28cm).
- Pre-bake at 180 ° C top and bottom heat for approx. 12 minutes.
- For the poppy seed mass:
- Bring the milk, sugar and vanilla sugar to the boil, then add the semolina and bring to the boil. When this mass has tightened or has become thick, remove it from the hot plate and stir in the sour cream and poppy seeds. Lastly the egg liqueur. Spread everything on the pre-baked cake base.
- For the sour cream:
- Whisk all ingredients well and carefully distribute over the poppy seed mixture.
- Carefully the baking pan becomes very full!
- Bake at approx. 150 ° C top and bottom heat for approx. 80-90 minutes.
- The sour cream looks runny after baking, but becomes firm after cooling!
- It is best to prepare one day before consumption!
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