Poppy Seed Cake with Sour Cream Recipe
Poppy Seed Cake with Sour Cream is especially creamy, aromatic and pleasantly soft in texture. Poppy seed filling, cinnamon, lemon and a delicate egg-sour cream topping create a balanced, full-bodied flavor.
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Servings: 12
Nutrition Facts
Poppy Seed Cake with Sour Cream Recipe
Serving Size
1 Slice
Amount per Serving
Calories
460
% Daily Value*
Fat
26.6
g
41
%
Saturated Fat
11.3
g
71
%
Sodium
274
mg
12
%
Carbohydrates
42.2
g
14
%
Fiber
4
g
17
%
Sugar
27.6
g
31
%
Protein
11.4
g
23
%
* Percent Daily Values are based on a 2000 calorie diet.
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Equipment
- Electric hand mixer
- Springform pan (26 cm / 10-inch diameter)
- Silicone scraper (about 30 cm / 12 inches long)
- Stainless steel cake lifter (about 28 cm / 11 inches wide)
- Digital kitchen scale (with tare function, 5 kg / 11 lb capacity)
- Whisk
Ingredients
Cake base
- 150 g Flour (about 1 1/4 cups)
- 75 g Margarine (about 1/3 cup)
- 80 g White sugar (about 1/3 cup plus 1 tbsp)
- 1 Egg
- 2 tsp Baking powder
Homemade poppy seed mixture
- 180 ml Milk (about 3/4 cup)
- 70 g White sugar (about 1/3 cup plus 1 tbsp)
- 16 g Vanilla sugar (about 1 tbsp plus 1 tsp)
- 200 g Poppy seeds (ground or steamed poppy seeds) (about 1 1/3 cups; recommended: organic steamed poppy seeds)
- 1 1/2 tsp Honey
- 1 1/2 tsp Cinnamon
- 1 Organic lemon (finely grated zest)
Poppy seed pudding layer
- 650 ml Milk (about 2 3/4 cups)
- 55 g Vanilla pudding powder (about 1/2 cup; recommended: vanilla pudding powder)
- 200 g Sour cream (about 3/4 cup)
- 1 Homemade poppy seed mixture
Sour cream egg layer
- 4 Eggs
- 100 g Powdered sugar (about 3/4 cup plus 1 tbsp)
- 300 g Sour cream (about 1 1/4 cups)
Instructions
Cake base
- Stir flour, margarine, sugar, egg, and baking powder until the batter is spreadable. Lightly grease the inside of the springform ring with rapeseed oil. Spread the batter in the pan and press down firmly, e.g., with a glass. Smooth the surface.
Poppy seed mixture
- Bring milk, sugar, and vanilla sugar to a boil until the sugar dissolves. Remove from the heat. Stir in poppy seeds, honey, cinnamon, and lemon zest. Cover and let swell for 5 minutes. Consistency: spreadable, not runny. If too firm, add a little milk, wait briefly, and check again.
Poppy seed pudding layer
- Cook a thick vanilla pudding from 650 ml milk and 55 g vanilla pudding powder (do not add extra sugar). As soon as it thickens noticeably, remove from the heat. Stir the entire poppy seed mixture into the hot pudding until smooth. Then quickly stir in 200 g sour cream. Spread the mixture over the base immediately and smooth it out. It should fall thickly from a spoon and not run. If it still feels too soft right after stirring, let it stand for a few minutes, it will set up.
First baking stage
- Bake at 180°C / 355°F for about 30 minutes, until the surface has visibly set and feels stable.
Prepare the sour cream egg layer
- Separate the eggs. Mix the yolks with powdered sugar and 300 g sour cream until smooth. Beat the egg whites until stiff peaks form and fold them in carefully until the mixture looks even and no large streaks of egg white remain. Remove the pre-baked poppy seed cake from the oven, spread the sour cream egg layer on top, and smooth it out. When folding, mix only as long as needed.
Finish baking
- Smooth the sour cream egg layer and bake the cake for another 20–25 minutes at 180°C / 355°F. If the top browns too quickly, cover it loosely. Then turn off the oven and leave the door slightly ajar for 10 minutes, for example with the handle of a wooden spoon. After that, remove the cake and let it cool completely.
Notes
The homemade poppy seed mixture can be prepared 1–2 days ahead and stored covered in the refrigerator. Stir briefly before using. It should be thick and spreadable, not dry or crumbly; if needed, mix in a little milk, one tablespoon at a time.
Already tried this recipe?Thank you for your rating.