Poppy seed cake with white chocolate

Name: Poppy seed cake with white chocolate
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 18
Ingredients: 200 g white couverture; 250 g soft butter or margarine; 1 package Vanillin sugar; 200 g Sugar; 5 Eggs (size M); 400 g Flour; 1 package Baking Powder; 150 ml Milk; 1 package (250 g) ready-to-bake poppy seed filling; 7-10 Tbsp Fat and flour; 7-10 Tbsp possibly icing sugar

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 18

200 g white couverture
250 g soft butter or margarine
1 package Vanillin sugar
200 g Sugar
5 Eggs (size M)
400 g Flour
1 package Baking Powder
150 ml Milk
1 package (250 g) ready-to-bake poppy seed filling
7-10 Tbsp Fat and flour
7-10 Tbsp possibly icing sugar

Directions

1
Chop the chocolate coating. Cream fat, vanilla sugar and sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with the milk. Finally, stir in the chocolate coating and poppy seeds. Pour the dough into a greased, flour-sprinkled ring cake tin (2.5 litres capacity; 22 cm Ø). Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 50 minutes (test with sticks)
2
Take the cake out of the oven. After about 10 minutes, carefully turn out of the tin and let it cool down on a cake rack. Dust with icing sugar as desired. Whipped cream tastes good with it
3
Preparation time approx. 1 1/4 hours. waiting time approx. 2 hours