Thuringian Poppy Seed Cake with Egg Pancake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 300 grams flour
- 20 g yeast
- 125 ml milk
- 50 grams sugar
- 60 g butter
- 1 teaspoon vanilla sugar
- 1 pinch (s) salt
For the filling:
- 1 ½ liter milk
- 300 g poppy seeds, round
- 125 g semolina
- 250 grams sugar
- 125 g butter
- 125 g raisins
- 125 g almond (s), chopped
For the topping: (egg pancake)
- 250 ml milk
- 0.5 ½ pack vanilla pudding powder
- 125 g suar
- 70 g butter
- 3 egg (s), separated
Print Recipe
Pin Recipe Instructions
- First prepare the yeast dough, roll it out on a tray with a high rim and keep it warm.
- Bring the milk to the boil for the filling. Cook a porridge with semolina and poppy seeds. After cooling, butter, sugar, raisins and almonds are stirred into the porridge. Spread the poppy seed porridge on the yeast dough.
- Now boil the vanilla pudding with milk, sugar and butter for the egg pancake, leave to cool. Then stir the egg yolks into the pudding, beat the egg white until stiff and fold into the pudding as well. Spread the egg peck on the poppy seed porridge.
- Bake at 175 degrees top and bottom heat in the preheated oven for about 45 minutes
- Tip: Prepare the cake from two thirds of the ingredients and bake in a springform pan with a diameter of 28 cm. The cake then has to bake for 60 minutes, because it is higher.
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