Ground poppy seed and Schmand cake
A German shortcrust cake filled with ground poppy seeds cooked in milk and topped with a soured-cream and egg layer.
Active time45 min
Cooking1 h 15 min
Total6 hResting : 4 h 30 min
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Ingredients
- 75 g cold unsalted butter
- 500 ml whole milk
- 200 g whole egg
- 220 g white T45 wheat flour
- 200 g unsweetened ground poppy seeds
- 4 g baking powder
- 37 g unsweetened cook-and-serve vanilla pudding powder
- 1 g fine salt
- 255 g white sugar
- 8 g vanilla sugar
- 400 g bought plain German soured cream (Schmand)
Preparation
Crack eggs, beat whites and yolks together and actually weigh the required net amount without shells. Reserve 50 g for pastry and 150 g for topping. Mix 200 g flour, baking powder, 75 g sugar and salt. Cut the cold butter into small pieces and add it with the pastry eggs. Bring together quickly without prolonged kneading. Cover and chill for 30 minutes.
75 g cold unsalted butter200 g whole egg220 g white T45 wheat flour4 g baking powder1 g fine salt255 g white sugar- bowl
- fork
- mixing bowl
- spatula
- lidded box
- knife
Mix pudding powder with 45 ml cold milk from the total. Heat 455 ml reserved milk with ground poppy seeds and 100 g sugar for about 5 minutes until boiling. Whisk in pudding mixture and cook while stirring for about 2 minutes until thick. Off the heat add 200 g Schmand from the total. Cool for about 20 minutes.
500 ml whole milk200 g unsweetened ground poppy seeds37 g unsweetened cook-and-serve vanilla pudding powder400 g bought plain German soured cream (Schmand)- bowl
- whisk
- saucepan
- spatula
Line a springform tin 26 cm across and 6 cm high with paper. Roll pastry with 20 g reserved flour and line the tin with a 4 cm side. Make topping from reserved 200 g Schmand, beaten eggs and 80 g sugar, plus vanilla sugar. Spread cooled poppy filling on the base and bake for 10 minutes in a preheated conventional oven at 180 °C. Remove with oven gloves, gently pour on topping and bake for about 50 minutes more until set without liquid waves. Cool in the tin on a rack for 90 minutes, then refrigerate for at least 120 minutes before unmoulding and cutting.
8 g vanilla sugar- springform tin
- baking paper
- rolling pin
- bowl
- whisk
- spatula
- oven
- oven gloves
- rack
- knife
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration