Poppy cake


  • For the dough: 150 grams flour
  • 70 grams sugar
  • 70 grams butter or margarine
  • 1 egg
  • 1 teaspoon baking powder
  • For the filling: 250 grams fresh poppy
  • 100 grams raisins
  • 150 grams sugar
  • 125 grams semolina
  • 750 milliliters milk
  • 1 cup of sour cream
  • 150 grams butter or margarine
  • 2 tablespoons oil
  • For decoration: 2 eggs
  • 2 teaspoons sugar
  • 1 cup of sour cream

Preparation method (receipt)

Quickly knead the dough of the ingredients, roll out thinly and put the bottom and sides of the split mold 26 centimeters, often prick with a fork. Soak the raisins in a small amount of milk. The remaining milk with sugar, poppy seeds and semolina bring to a boil and cool completely. Add margarine, sour cream, raisins and oil unscented (rapeseed), put on the cake. Beat the whites with a pinch of salt until stiff peaks. In another bowl, rub the yolks with sugar and sour cream, gently introduce proteins. Distribute the weight of the filling on top of the poppy. Oven at 180 degrees Celsius for 25 minutes.

wheat flour sugar margarine butter egg baking powder poppy raisin semolina milk sour cream vegetable oil