Creamy Poppy Seed Sour Cream Cake

Creamy Poppy Seed Sour Cream Cake

For the Crust:

  • 1/2 cup (100g) sugar
  • 1 1/4 sticks (150g) butter
  • 2 1/2 cups (300g) all-purpose flour

For the Poppy Seed Filling:

  • 1/2 cup (100g) blue poppy seeds
  • 2 1/2 cups (600ml) milk
  • 1/2 cup (80g) semolina
  • 3/4 cup (150g) sugar
  • Vanilla extract to taste
  • Additionally, 3 1/2 tablespoons (50g) butter

For the Sour Cream Topping:

  • 2 1/2 cups (600g) sour cream
  • 1/2 cup (100g) sugar
  • 1 2/3 cups (400ml) milk
  • 1 package (37g) vanilla pudding powder
  • Vanilla extract to taste

Baking Time:

Bake in a preheated oven at 350°F (180°C) with both top and bottom heat for approximately 50-60 minutes.

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