Poppy seed sour cream cake

for a 26 cm springform pan

Ingredients

For the kneading dough:

150 g flour

½ pack of baking powder

65g sugar

1 egg

65g butter

For the filling:

1 packet of vanilla pudding powder for cooking

1 pack of poppy seed baking (ready poppy seed filling)

500 ml milk

1 cup of sour cream

For the topping:

3 eggs, size M, separated

80g sugar

2 cups of sour cream

1 packet of vanilla sauce powder for cooking