Poppy Seed Sour Cream Cake

For the poppy seed sour cream cake, first prepare the batter. To do this, beat the egg with the sugar until foamy and then add the soft butter. Now add flour and baking powder and mix to a dough.

Line a springform pan with a diameter of about 26cm with baking paper and spread the dough on the bottom. For the poppy seed mixture, prepare the milk with the custard powder according to package directions, but without sugar.

Stir the poppy seed filling and the ground poppy seeds, vanilla sugar, as well as the sour cream into the pudding. Spread the mixture on the already spread base in the springform pan and bake at 180 °C hot air for about 30 minutes.

For the top layer, prepare the sour cream layer last. For this, beat the yolks with the powdered sugar until fluffy and then mix in the sour cream.

Beat the egg whites until stiff and carefully stir into the yolk mixture. When the first two layers are baked in the oven for 30 minutes, spread the sour cream mixture on top and place in the oven again for about 15 minutes.

Let cool and enjoy!

Preparation Tip:

The sour cream layer is rather thin. You can of course increase ingredient amounts to get a thicker top layer, then the poppy seed sour cream cake is even juicier.

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