Ingredients:
Dough:
- 300g whole wheat flour
- 150g sugar
- 200g unsaltedbutter
- 1/4 tsp baking powder
Poppy Seed Filling:
- 250g butter or unsalted margerine
- 200g sugar
- vanille extract
- 5 eggs
- 400g yoghurt
- 200g whole wheat flour
- 3 tblsp baking powder
- 200g poppy see
Chocolade Icing
- 30ml milk
- 200g dark chocolate (melted)
Mix dough ingredients and press into the bottom of a high baking tray. Mix everything for the poppy seed filling and spread onto dough. Bake at 200C (180C convection) for 20min. Gently and evenly pour 30ml of milk on the hot pie. Spread chocolate over pie and let cool. Best to bake a day or two ahead.
(note: the original recipe calls for 300cc cream to be poured over cake and 300g sugar and 400g sour cream in the filling - turns out way too heavy, fatty, sweet and soggy)
