German Poppyseed Cake with Sour Cream

In Germany baking with poppy seeds is very popular, you can get pastries and cakes in many bakeries. The German poppyseed cake with sour cream (in Germany Schmand is used) is easy to make, you just need to get the ground poppyseeds which can be. a bit difficult. But there are solutions, see below. Happy Baking!

Ingredients German Poppyseed Cake

Short Crust Dough
200 g flour
1 tsp baking powder
60 g butter
75 g sugar
1 egg

Filling
750 ml Milch
50 g sugar
2 packages vanilla pudding
200 g poppy seeds – Find them Here –
200 g sour cream
125 g butter

Frosting
200 g sour cream
2 eggs
50 g sugar

Baking Instructions

– Grease a 10 inch spring form and sprinkle with flour or bread crumbs.
– Mix flour with baking powder in a bowl, add butter, sugar and egg.
– Knead until you get a smooth dough. Fill the dough into the form, and make an edge all around the rim, about 5cm high.
– Pre-heat oven to 175 C or 350 F.

Make the Filling
– Use 200ml of the milk and combine with pudding powder and sugar. Mix until smooth.
– Bring remaining milk to a soft boil, add the pudding powder, wile stirring bring to a boil until it thickens.
– Grind the poppy seeds a bit with a mortar. Add poppy seeds and sour cream, and the butter.
– Pour the cream into the form, spread with a spatula smooth.
– Place cake on lowest level and bake for 30-40 min.

Make the Frosting
– Separate eggs.
– Mix sour cream with yolks and sugar until smooth.
– Beat egg whites very firm. With a spatula fold in to the sour cream mix.
– Remove cake from oven.
– Spread the frosting evenly all over the top.
– Place cake now on middle level and bake for 20 min more. Reduce heat to 320 F.

When cake is done let it cool off completely, carefully release the form.

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Convenient Poppyseed Filling from Dr Oetker – Find it here –

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If you cannot find ground poppy seeds you need to grind them. See below a grinder that can be used for other items too.
– Find it here –