Cake from soft buttery dough with cream cheese - poppy seed filling.
No. of servings
1 h. 30 min.
|Cream curd cheese||500||g|
|Ground poppy seeds||100||g|
|Semi skimmed milk 1,5%||80||ml|
|Sour cream (fat 14-18%)||2||tablespoon|
1. Preparation of dough
Measure flour, sugar into the bowl, add vanilla sugar and baking soda, mix. Then add soften chopped butter and egg.
Knead the dough and leave in a cold place to rest for half an hour.
3. Cream cheese filling
Rinse raisins and soak in a water. Place cream cheese in a bowl, add sour cream, eggs, sugar, flour and drained raisins.
Beat until smooth.
5. Poppy seed filling
In a saucepan bring milk with sugar to a boil, remove from the flame and stir in ground poppy seeds.
6. Preparation of cake
Preheat the oven and roll the dough out on a floured board (work quickly because during the long process butter is melting).
Place the dough onto the baking form.
Pour the cream cheese filling over the dough and decorate the cake with poppy seed filling.
Bake the cake at 355°F (180°C) for 30 minutes.
Let the baked cake cool properly.
Then cut the cake and carefully put the portions on the plate. The dough is very soft and you must be careful during serving so cake does not break. Eat as a dessert - with spoon or dessert fork.