Enjoy this delicious cake full of traditional flavors! 😊
Layered poppy-seed cake with sour cream: A long-sought old recipe that even outshines yeasted strudel – anyone who likes poppy seed will rave about it!
- Easy to prepare
- 8 portions
- 40 minutes
This traditional cake made from potato dough and a delicious poppy-seed filling will charm you with its taste and simple preparation. It’s perfect for afternoon coffee or as a sweet finish after lunch.
For 8 portions
Ingredients
Dough:
Filling:
Preparation procedure
- Dough preparation: Grate the boiled potatoes finely. Add the flour with the baking powder, sugar, a pinch of salt, the egg and the softened butter. Work into a smooth dough.
- Preparing the poppy-seed filling: Mix the ground poppy seeds with the sour cream, sugar and a pinch of cinnamon. Briefly cook the mixture over low heat and let it cool. Add the yolks to the cooled mixture and finally gently fold in the beaten egg whites.
- Assembling the cake: Divide the dough into three parts. Roll out a flat round from each portion. Place the first round on a baking sheet lined with parchment paper and spread the poppy-seed filling on it. Cover with the second round, spread the filling again and finish with the third round. Brush the top round with the beaten egg.
- Baking: Bake the cake in a preheated oven at 180 °C for approximately 25-30 minutes, until the surface is nicely golden.
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