Poppy seed cake with white chocolate
- 200 g white couverture
- 250
g soft butter or margarine - 1 packet vanillin sugar
- 200 g sugar
- 5 eggs (size M)
- 400 g Flour
- 1 packet Baking powder
- 150 ml Milk
- 1 pack ( 250 g) ready-to-bake poppy seed filling
- Fat and flour
- possibly powdered sugar
75 minutes
light
- 1.
- Chop the couverture. Mix the fat, vanilla sugar and sugar with the whisk of the hand mixer until creamy. Stir in eggs one at a time. Mix the flour and baking powder and stir in alternately with the milk. Finally stir in the couverture and poppy seeds. Put the dough in a greased bundt pan (2.5 liters; 22 cm Ø) dusted with flour. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for about 50 minutes (stick test)
- 2.
- cake take from the oven. After approx. 10 minutes, carefully tip out of the mold and let cool on a wire rack. Dust with icing sugar if you like. Whipped cream tastes good with it
- 3.
- Preparation time approx. 1 1/4 hours. Waiting time approx. 2 hours
1 piece approx.:
- 370 kcal
- 1550 kJ
- 7 g protein
- 20 g fat
- 41 g carbohydrates
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