Poppy seed pie with custard filling
Both children and adults love poppy seed pie with custard filling, but often there are disappointingly few fragrant seeds in the dessert. This recipe will not disappoint fans of poppy seed cakes. It combines a delicate crispy crust made from shortcrust pastry with a rich creamy poppy seed filling in a wonderfully harmonious way.
Equipment
- 1 saucepan
- 2 mix bowl
- 1 food wrap
- 1 blender
- 1 mixer
- 1 spatula
- 1 rolling pin
- 1 baking mold
- 1 grater
Ingredients
For the dough
- 300 g flour
- 100 g sugar
- 3 pcs egg yolks
- 140 g butter room temperature
- 1 tsp baking powder
- 1 pinch salt
For the filling
- 150 g poppy seeds
- 100 g sugar
- 30 g butter
- 150 ml milk
- 3 pcs egg whites
- 1 tsp vanilla extract
Instructions
- Prepare the necessary ingredients.
- Wash the poppy seeds and cover with milk. Cook the poppy-milk mixture over low heat for 1 hour, stirring occasionally to prevent burning.150 g poppy seeds, 150 ml milk
- While the poppy seeds are cooking, prepare the shortcrust pastry. Cream the soft butter with sugar, salt, and yolks.100 g sugar, 140 g butter, 1 pinch salt, 3 pcs egg
- Mix the flour with baking powder and add to the sugar-butter mixture. Mix everything until you get a homogeneous, elastic mass.300 g flour, 1 tsp baking powder
- Divide the ready dough into two unequal parts in a 2:3 ratio, wrap in plastic wrap and refrigerate for 40 minutes.
- While the dough is cooling, finish preparing the filling. Grind the cooked poppy seeds with a blender and let the mass cool down properly. Then add sugar, vanilla, and softened butter.100 g sugar, 1 tsp vanilla extract, 30 g butter
- Whip the cooled egg whites into a firm foam (to stiff peaks) using a mixer.3 pcs egg
- Gently fold the whipped whites into the poppy seed mass with a spatula, making it more tender and voluminous. The filling is ready.
- Take the larger part of the dough out of the refrigerator, roll it out to a thickness of 0.5–0.7 cm. Then carefully place the dough in the form, forming small edges, prick with a fork and bake in the oven preheated to 180˚C for 10–15 minutes.
- After the dough has set, remove the form from the oven and fill with the poppy seed filling to the edges.
- Take the smaller part of the dough out of the refrigerator and grate it on a coarse grater over the filling so as to cover the entire surface. Send the baking back to the oven for another 20–25 minutes.
- The finished cake should be removed from the form and completely cooled.
- Enjoy your meal!
Nutrition
Calories: 487kcalCarbohydrates: 64gProtein: 6gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 51mgSodium: 243mgPotassium: 162mgFiber: 5gSugar: 26gVitamin A: 715IUVitamin C: 4mgCalcium: 82mgIron: 4mg