This poppy seed cake comes from a historic handwritten cookery book of a family that was expelled from the Sudetenland after the end of the Second World War and settled in Hesse. At that time, decagrams were the usual measure in Austria and Bohemia and Moravia.
For the shortcrust pastry:
375 grams flour
170 grams butter, cold
100-120 grams sugar
Zest of one small lemon
1 egg
2 egg yolks
1 egg yolk, hard-boiled and passed through a sieve
For the cake filling:
210 grams butter
250 grams of sugar
7 eggs
vanilla
100 grams brown almonds, ground
960 grams poppy seeds, freshly ground
1. Mix all the dough ingredients very quickly to form a smooth dough.
2. Scald the 960 g poppy seeds with boiling water.
2. Then finely grate the strained poppy seeds in a poppyseed grinding bowl or a poppy seed mill.
3. Add the sugar and melted butter.
4. Stir in the 7 egg yolks.
5. Finally, fold the 7 stiffly beaten egg whites into the poppy seed mixture.
6. Spread the poppy seed mixture over the shortcrust pastry in the tin.
7. Bake the tart in a moderately hot oven at 180 °C for about 30 minutes until nicely coloured.
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