How to make
Oven - 360°F (180°C)
Deeper ceramic tart mold, about 80°F (24 cm).
Shape the flour, sugar, butter, egg, vanilla and baking powder into a firm butter dough.
It is formed into a ball, which is rolled out thicker and with the help of a rolling pin is placed in the mold, pressed to the bottom to smooth it out and form a boarder on the walls. Leave it in the refrigerator, until the filling is ready.
The milk, sugar, poppy seeds, semolina and cream are mixed with a wire whisk.
Pour them into a saucepan and place them on a moderate heat, until the cream boils, by stirring constantly. Remove it from the heat, add the vanilla, cover it with foil and cool it almost to room temperature.
When the cream has cooled enough, pour it into the buuter crust and bake it at 360°F (180°C) for about 30-35 minutes. Cool it completely.
TOPPING:
The whites are beaten into a white mixture. The milk, sugar and cream are mixed with a wire whisk. Carefully add the whipped egg whites in portions, by stirring lightly, until a fluffy cream is obtained.
Pour the mixture over the cold cake, put it back in the oven at 360°F (180°C) and bake it for about 15 minutes.
Take it out and cool it completely. Serve it cut into cake pieces.
The German Poppy Seed Cake is ready.
