Poppy Seed Cake

For the poppy seed curd cake, boil 500 ml with 2 tablespoons sugar. Stir in coldly stirred pudding powder, bring to the boil and allow pudding to cool. To cool, put foil over pudding to prevent skin from forming.

Cream butter and sugar, beat in 1 egg, stir in flour, baking powder and salt. If dough becomes too firm, stir in 1 tablespoon milk.

Pour the dough into a baking pan. Mix poppy seed batter and 200 g curd cheese, stir in pudding by the tablespoon. Spread the mixture on the dough and bake for about 35-40 minutes at 160 degrees.

Separate 3 eggs, mix egg yolks and 50 grams of powdered sugar, stir in 200 grams of curd cheese, beat egg whites and 50 grams of powdered sugar until stiff and add to egg yolk mixture.

Remove cake from oven, spread on cake, bake for another 10-15 minutes. Let cake rest in turned off oven for another 10-15 minutes.

Remove and let cool completely. Whip whipped cream until semi-stiff and spread loosely on top of poppy seed and curd cake.

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