Summary

Ingredients

For the dough:

• 150 g wheat flour type 405
• 70 grams sugar
• 70 g mararine or butter
• 1 egg (s)
• 1 teaspoon Baking powder

For covering:

• 250 g poppy seeds, fresh
• 100 g raisins
• 150 grams sugar
• 125 g semolina
• 750 ml milk
• 1 cup sour cream, approx. 200 g
• 150 g mararine or butter
• 2 tablespoon oil, tasteless

For the cast:

• 2 egg whites
• 2 egg yolks
• 2 teaspoons sugar
• 1 cup sour cream, approx. 200 g

Print Recipe Pin Recipe

Instructions

1. Grease a 26 cm springform pan with butter.
2. Dough:
3. Work the ingredients for the base into a kneading dough. Roll out to the size of the springform pan. Place in the tin and poke holes in the dough with a fork so it can breathe.
4. Covering:
5. Grind the poppy seeds, but only briefly so that it doesn`t turn bitter. Let the raisins soak in some of the milk for about 15 minutes.
6. Bring the rest of the milk, sugar, ground poppy seeds and semolina to the boil and remove from the stove. Whisk in the margarine, sour cream and soaked raisins along with the soaking milk and oil. Pour the entire mixture onto the dough and distribute it.
7. Molding:
8. In a bowl, beat the egg whites with a pinch of salt until stiff and set aside. In another bowl, whip up the egg yolks, sugar and sour cream, then carefully fold in the egg white. Now distribute this mixture on the poppy seed mixture until everything is covered.
9. Bake the cake in a preheated oven at 180 ° C (convection) or 200 ° C top / bottom heat for at least 25 minutes. Check from time to time and if necessary extend the time, depending on the color of the ceiling.