Poppy Seed Curd Cake
Baking and Desserts • Russian
Description
The butter should be grated quickly and straight from the freezer, before it melts, otherwise it won't turn out right. The cake should only be eaten once it has cooled down, as it cuts well and holds its shape.
Ingredients
- Wheat Flour 10 oz
- Butter 10 oz
- Sugar 10 oz
- Milk 25 fl oz
- Curd 10 oz
- Chicken Egg 1 piece
- Poppy seed paste 5 oz
- Semolina 5 oz
Step-by-Step Guide
Step 1
Grind the flour, cold butter (130 g), and sugar (100 g) into crumbs.
Step 2
Take ⅔ of the crumbs and place them at the bottom of a springform pan (24 cm), press down with your hands, and refrigerate for forty to sixty minutes.
Step 3
In a large pot, mix the milk, sugar, and remaining butter for the filling, and bring to a boil.
Step 4
Once the milk is boiling, add the poppy seeds and semolina, stir, and let it sit for ten minutes. It will turn into a thick mass, like sour cream.
Step 5
Blend the curd with the egg using a blender.
Step 6
Add the curd to the poppy seed mixture and stir.
Step 7
Spread the filling over the chilled dough.
Step 8
Sprinkle the remaining crumbs from the dough on top. Bake in the oven for one hour at 355°F.
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