recipes:poppy-seed-cake-with-pudding-layer
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| recipes:poppy-seed-cake-with-pudding-layer [2021/08/15 18:37] – Wulf Rajek | recipes:poppy-seed-cake-with-pudding-layer [2023/05/29 11:55] (current) – external edit 127.0.0.1 | ||
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| - | ====== Poppy seed cake with pudding | + | ====== Poppy seed cake with custard |
| - | + | ||
| + | {{: | ||
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| + | Prep ~60 min | ||
| + | Baking time 60 min | ||
| Ingredients: | Ingredients: | ||
| < | < | ||
| Line 11: | Line 16: | ||
| Poppy Seed layer: | Poppy Seed layer: | ||
| - | 500 ml milk | + | 350 ml milk |
| - | 80 g semolina | + | 98 g semolina |
| 60 g butter | 60 g butter | ||
| 250 g Dr Oetker Mohnback Mix OR 100 g ground (blue) poppy seeds + 50 g sugar | 250 g Dr Oetker Mohnback Mix OR 100 g ground (blue) poppy seeds + 50 g sugar | ||
| Line 20: | Line 25: | ||
| Pudding layer: | Pudding layer: | ||
| - | 0.5 bag vanilla pudding powder | + | 0.5 bag vanilla pudding/ |
| 250 ml milk | 250 ml milk | ||
| 40 g sugar | 40 g sugar | ||
| 65 g butter | 65 g butter | ||
| 2 eggs (separated) | 2 eggs (separated) | ||
| - | |||
| - | or alternative use ready made vanilla custard | ||
| Icing sugar to serve (if desired). | Icing sugar to serve (if desired). | ||
| Line 37: | Line 40: | ||
| Pudding layer: | Pudding layer: | ||
| - | First, separate the eggs, beat the egg white with mixer until firm. Then slowly heat milk in a pot and add sugar and vanilla pudding powder while stirring constantly. Bring to boil, then remove from heat. Add the butter and stir the egg yolks into the lukewarm pudding. After cooling, stir in the egg white. | + | First, separate the eggs, beat the egg white with mixer until foamy. Then slowly heat milk in a pot and add sugar and vanilla pudding powder while stirring constantly. Bring to boil, then remove from heat. Add the butter and stir the egg yolks into the lukewarm pudding. After cooling, stir in the egg white. |
| Grease a spring form (9“/22cm diameter) and spread the shortcrust dough evenly including the rim. Add the poppy seed layer and finally the pudding or custard layer. | Grease a spring form (9“/22cm diameter) and spread the shortcrust dough evenly including the rim. Add the poppy seed layer and finally the pudding or custard layer. | ||
| - | Pre-heat oven to 170C, then bake the cake for about 60 minutes. If the top becomes too dark, cover with aluminium foil. | + | Pre-heat oven to 170C fan, then bake the cake for about 60 minutes |
| - | Cover with icing sugar before serving. | + | Remove from oven and let it cool for 20 minutes in the spring form. Then remove the spring form and let cool for a further 1-2 hours on cooling rack. |
| + | Sprinkle with icing sugar before serving. | ||
| - | 4. APRIL 2020 - waseigenes.com | ||
| + | 4. APRIL 2020 - waseigenes.com | ||
| + | https:// | ||
recipes/poppy-seed-cake-with-pudding-layer.1629049068.txt.gz · Last modified: (external edit)