Poppyseed Custard Cake

This is a moist and sweet German favorite with a bit of a twist. My colleague brought this to work recently and it was divine! I think this is her Gran’s recipe.

Poppyseed Custard Cake

For the crust:

• 6-½ Tablespoons Butter
• ½ 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)
• ½ cups Semolina
• ½ cups Plus 2 Tablespoons Granulated Sugar (scant)
• 1-¼ cup Plus 2 Tablespoons Poppyseed (whole)
• ½ cups Butter
• 1 cup Sour Cream

For layer three:

• 2 Tablespoons Sugar
• ½ cups Sour Cream
• 2 Tablespoons All-purpose Flour
• 1 teaspoon Baking Powder (scant)

Preheat oven to 350°F/175°C.

In a medium bowl, whip butter and sugar until creamy, add the egg, flour and baking powder and knead until combined.

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).

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.

Whisk together sugar, sour cream, flour, and baking powder and pour over the poppyseed layer.

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.