Mary’S Poppyseed Custard Cake Recipe

Name: Mary’S Poppyseed Custard Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 6-1/2 Tablespoons Butter; 1/2 cups Granulated Sugar; 1 whole Egg; 2 cups Plus 2 Tablespoons, All-purpose Flour; 1 teaspoon Baking Powder (scant); FOR LAYER TWO:; 2 cups Milk (2 % Is Fine); 1/2 cups Semolina; 1/2 cups Plus 2 Tablespoons Granulated Sugar (scant); 1-1/4 cup Plus 2 Tablespoons Poppyseed (whole); 1/2 cups Butter; 1 cup Sour Cream; FOR LAYER THREE:; 2 Tablespoons Sugar; 1/2 cups Sour Cream; 2 Tablespoons All-purpose Flour; 1 teaspoon Baking Powder (scant)

Servings: persons

FOR THE CRUST:
6-1/2 Tablespoons Butter
1/2 cups Granulated Sugar
1 whole Egg
2 cups Plus 2 Tablespoons, All-purpose Flour
1 teaspoon Baking Powder (scant)
FOR LAYER TWO:
2 cups Milk (2 % Is Fine)
1/2 cups Semolina
1/2 cups Plus 2 Tablespoons Granulated Sugar (scant)
1-1/4 cup Plus 2 Tablespoons Poppyseed (whole)
1/2 cups Butter
1 cup Sour Cream
FOR LAYER THREE:
2 Tablespoons Sugar
1/2 cups Sour Cream
2 Tablespoons All-purpose Flour
1 teaspoon Baking Powder (scant)

1
Preheat oven to 350u00b0F/175u00b0C.
2
In a medium bowl, whip butter and sugar until creamy, add the egg, flour and baking powder and knead until combined.
3
Roll out the dough to fit a buttered springform pan and place it into the pan, going up the side of the pan about 1 inch high (try to get it more even than I did, though - the side in the picture is much too thick compared to the bottom).
4
In a medium saucepan, add milk, semolina, and sugar and bring to a boil. Add poppy seeds and let boil for a couple of seconds. Turn off the heat and stir in butter and sour cream. Pour over the dough in the springform pan.
5
Whisk together sugar, sour cream, flour, and baking powder and pour over the poppyseed layer.
6
Bake uncovered for about 30 to 40 minutes. Let cool and serve with a dollop of whipped cream - or not. It really stands well on its own.

2034

kcal

Calories

168

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE CRUST:, 6-1/2 Tablespoons Butter, 1/2 cups Granulated Sugar, 1 whole Egg, and more.

Yes, Mary’S Poppyseed Custard Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mary’S Poppyseed Custard Cake

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