Curd Cake with Poppy Seeds


Rating: 4.00 / 5.00 (9 Votes)


Total time: 45 min

Servings: 1.0 (servings)

Shortcrust pastry:








For the poppy seed mixture:










For the curd:








To brush:




Instructions:

A simple but delicious cake recipe:

Quickly knead the flour with the baking powder, the egg yolks, the butter, the sugar as well as the vanilla sugar to a smooth shortcrust pastry and put it to cool.

Rinse the raisins in hot water, dry them and pour the rum over them.

Mix the poppy seeds with the sugar, lemon zest, cinnamon and butter. Heat the milk and blanch (scald) the poppy seeds with it. Allow the mixture to swell with the lid closed.

Stir the curd with the sugar. Separate the eggs into yolks and whites. Beat the egg whites until stiff. Mix the yolks with the juice of one lemon, the fresh cream and the cornstarch into the curd. Fold in the snow.

Preheat the oven to 180 degrees.

Roll out the short pastry thinly. Spread it on the buttered cake springform pan and form a 3 cm high rim.

Mix the raisins into the poppy seed mixture. Pour in the poppy seed mixture and spread the curd cheese evenly over it.

Bake the cake on the bottom rack for 75 minutes.

After half an hour, brush the cake with the egg yolk-water mixture.

text slightly adapted

Related Recipes: