For a 26cm springform pan
ENGLISH POPPY SEED CAKE_
Preparation:
Mix all ingredients, fill in a greased and floured springform pan and bake for approx. 40 minutes at 180°C in the preheated oven.
Leave the cake to cool down.
Prepare a vanilla pudding with the milk, sugar and pudding powder. Add the butter and stir until the pudding becomes firm again. Quickly fill into the cake pan and smooth the surface. After cooling down, dissolve the chocolate icing in a bain-marie and diagonally spread onto the cake.
Preparation time
approx. 60 minutes
Ingredients for the cake base
200g butter, soft
200g sugar
2 eggs
200g agaDAMPFMOHN®
200g flour
200g milk
1 tbsp baking powder
Rum and bitter almond aroma
Ingredients for the cream
1 ½ packs of pudding powder Vanilla for cooking
500ml milk
80g sugar
200g butter
Chocolate icing for decoration
agaDAMPFMOHN® - THE ORIGINAL_
- Blue poppy from our own monitored cultivation
- Ground with crystals and gently treated with steam
- Full aroma, no bitter elements
- Exceptional taste
- Completely free from chemical additives
- 100 per cent all-natural
- Efficient handling
- Shelf life of six months
- Guaranteed reduced morphine content of max. 4 mg/kg
- Available in both conventional and organic quality
- DLG-Awarded (gold & silver)
- Awarded the State Prize of Honor 2017
- Best poppy seed filling (brot+backwaren)
Recommended by renowned bakery trade schools
