Name: Poppy Seed Cake with Meringue: a recipe everyone will love
Prep time: 85 min
Cook time: 85 min
Total time: 85 min
Yield: 12
Ingredients: 2 cups of wheat flour (250 ml); 1 cup of sugar; 4 egg yolks; 3/4 block of margarine or 188 g butter; 1 teaspoon of baking powder; 1 can of ground poppy seeds (850 g); 1 egg; 4 egg whites; 4 tablespoons of sugar; 1 heaping tablespoon of potato starch; A pinch of salt

Preparation of the shortcrust pastry: Beat the egg yolks with the sugar until foamy. In a bowl, combine the flour, baking powder and crumbled margarine or butter. Add the yolk mixture and work into a pliable dough. Add a little flour if necessary. Chill the dough briefly in the refrigerator. Roll out the chilled dough on a floured surface and transfer to a 36 × 24 cm pan lined with parchment paper.

Preparation of the poppy seed layer: Combine the ground poppy seed filling with the egg and mix well. Spread evenly over the shortcrust pastry. Bake in a preheated oven at 200 °C (top and bottom heat) for about 30 minutes, until the pastry is baked.

Preparation of the meringue: Whip the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar and continue whipping until the mixture is glossy. Add the potato starch and gently fold in. Spread the meringue mixture over the baked cake. Return the cake to the oven and bake for another 15 minutes, until the meringue layer turns golden.