Ingredients for approx. 16 pieces:
For the shortcrust pastry:
300 g flour
100 g sugar
200 g butter
For the topping:
1 bag (250 g) poppy seed bake
3 eggs (M)
100 g mirabelle jam
500 g sour cream
80 g sugar
30 g vanilla custard powder
grated zest of 1/2 organic lemon
Also:
150 g mirabelle plum jam
Preparation:
1. Mix flour with sugar. Add butter in pieces. Chop everything with a knife until you get dry crumbs. Then quickly knead everything by hand into a smooth dough. Wrap the dough in plastic wrap and place in the fridge for approx. 30 minutes.
2. Roll out the dough on a piece of baking paper to a square of 25 x 25 cm. Lift the baking paper onto a baking tray. Place a baking frame around the dough.
3. Prick the dough several times with a fork. Mix the poppy seed mixture with 1 egg and the mirabelle jam. Spread on the pastry. Mix sour cream with sugar, remaining eggs, vanilla custard powder and lemon zest. Then spread on the poppy seed mixture. Bake in the preheated oven at 180 degrees (gas: level 2-3, fan oven: 160 degrees) for approx. 30-35 minutes. Leave to cool.
4. Spread the jam on the cake. Cut the cake into small pieces.
Preparation time approx. 70 minutes + cooling time
Nutritional values per piece approx.:
Calories: 381
joules: 1594
Protein: 5,2 g
Fat: 21,2 g
Carbohydrates: 42 g
(FoodCentrale by ddp images)
