Poppy Seed Pie with Sour Cream Soufflé

Ingredients

Flour 250 g

Butter 100 g

Sugar 1 cup

Eggs 3

Poppy Seeds 7 tbsp

Semolina 3 tbsp

Milk 200 ml

Fat Sour Cream 400 ml

Vanilla Sugar 1 packet

First, prepare the shortcrust pastry. To make it, grate the cold butter coarsely. Add ½ cup of sugar, flour, and 1 egg.

Quickly knead until the dough is smooth and comes off easily. Place the dough in a bag first, then refrigerate.

To prepare the filling, grind the poppy seeds in a blender or mortar. Heat the milk to a boil, add 3-4 tablespoons of sugar, poppy seeds, and semolina. Cook, whisking, over low heat until thick and smooth.

Cool the filling to room temperature.

Remove the dough from the refrigerator, place it in the pan, and spread it evenly with your fingers to form a layer with a slight edge (about 3 cm). Prick the dough with a fork and return it to the refrigerator.

To make the soufflé, beat the eggs with a mixer until foamy. Add half a cup of sugar, sour cream, and vanilla. Beat well.

Remove the dough from the refrigerator and spoon the poppy seed filling onto it. Pour the sour cream filling over it and sprinkle a little poppy seeds on top.

Bake for about 45-60 minutes at 180°C. If necessary, cover the top with parchment paper. Cool the cake in the pan. 

Bon appetit!