Poppy Seed Cake with Sour Cream Frosting

For the poppy seed cake, make a short pastry from the first 6 ingredients. Roll out and line the bottom of a 28 cm springform pan with half of the dough. Line the sides with the other half, about 6 cm high. M

ith the milk, sugar and pudding powder, prepare a pudding according to package directions. Stir in poppy seeds, butter, sour cream and grated orange peel.

Spread the mixture on the short pastry. Bake at top/bottom heat for 40 minutes at 180 degrees. About 10 minutes before the end of the baking time, whisk 2 egg yolks, sugar and sour cream until smooth.

Beat 2 egg whites with salt until stiff and fold in. When the baking time is reached spread the glaze over the cake and bake at 160 degrees for another 30 minutes.

Carefully remove from oven, as it is still flabby and let cool completely.

Preparation Tip:

Of course, you can also use normal gray poppy seed instead of the white poppy seed for the poppy seed cake. The white poppy seed tastes nuttier.

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