Poppy seed cake with vanilla pudding topping
very easy
90 mins
90 mins
Ingredients
- 250 g Poppy seed
- 150 g Hazelnut kernels without skin
- 6 Eggs (size M)
- 275 g + 1 tablespoon of sugar
- 150 g crushed almonds
- 35 g Cornstarch
- 2 TABLESPOONS Lemon juice
- 1 pinch Salt
- 1 pack of Sauce powder "Vanilla Flavor" or alternatively 1/2 package of pudding powder "Vanilla Flavor" (for cooking)
- 250 ml Milk
- 1 Mango
- 300 g Whipped cream
- 7-10 Tbsp Grease
Directions
- 1
Put the poppy seeds in a bowl and pour 300 ml of boiling water over them and let them steep for about 15 minutes. Pour the poppy seeds into a sieve, drain thoroughly and chop in a universal blender (this will make the poppy seeds a little more homogeneous).
- 2
Coarsely chop the hazelnuts. Separate eggs. Cream egg yolks and 275 g sugar for 3-4 minutes. Mix in poppy seeds, hazelnuts, almonds, starch and lemon juice. Beat egg white and salt in a large bowl until stiff and fold into the poppy seed mixture in 2-3 portions.
- 3
Pour the dough into a greased springform pan (26 cm Ø) and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 40-45 minutes. Remove and let cool for at least approx. 2 hours.
- 4
Mix the sauce powder with 1 tablespoon of sugar and stir with at least 6 tablespoons of 250 ml milk until smooth. Bring the remaining milk to the boil, remove from the heat and stir in the sauce powder with a whisk. Let sauce boil for about 1 minute while stirring.
- 5
Remove the sauce from the stove and let it cool down for about 15 minutes.
- 6
Cut the mango from the stone and peel the flesh. Cut 1/2 half of the mango into small cubes, dice the remaining mango roughly. Put vanilla sauce and coarse mango cubes into a high mixing cup and puree.
- 7
Whip the cream until stiff and spread loosely on the cake with a spoon. Spread the mango vanilla sauce over it and add the mango cubes.
Nutrition Facts
440 kcal
29 g
30 g
12 g
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