The poppy seed cake will make a splash on your Christmas table. All you need is a ready-made cake mix

Making a delicious traditional poppy seed cake doesn’t have to be difficult. Buy a pack of ready-made poppy filling and in no time prepare this must-have Christmas shortbread cake that will please the whole family! Preparation will literally take you a quarter of an hour, and gourmets will ask for more.

Poppy pie is not as complicated as it seems

If you don’t think your cooking skills are up to the task of making a poppy seed cake for Christmas, then read on. With the following recipe, we will prove to you that there is a version of poppy seed cake that is just as tasty as a traditional strudel and does not require as much work. Poppy pie on a bread base, as it is called, is a variation of a typical roll, which is actually a mandatory part of the Christmas menu in many households.

You need much less time to prepare this poppy seed cake and you don’t need to be a master chef. All you need is a ready-made poppy seed filling from the mold and the creation of the basic crunchy, buttery base that most fans of sweet pastries love. Try this version of poppy seed cake and you will surely hear compliments from household members and guests. It will fit perfectly on the Christmas table, and in addition, you will save a lot of time, which is so precious in the heat of Christmas preparations.

A recipe for poppy seed cake on a crumbly base

Ingredients for shortcrust pastry:

• 300 g of whole grain flour
• 250 g of butter (cold)
• 1 teaspoon of baking powder
• 1 package of vanilla sugar
• 70 g of powdered sugar
• 3 egg yolks

Ingredients for poppy filling:

1 package of poppy seed mass 850 g
2 spoons of breadcrumbs
3 egg whites

Preparation of shortcrust pastry:

Add cubed butter, baking powder, powdered and vanilla sugar to the flour. Chop or crush the ingredients with your hands into a fine crumb. Add the yolks (reserve the whites) and combine the ingredients into a smooth dough, which we refrigerate.

Poppy filling:

Stir in the poppy seed mixture from the baking sheet. Beat the remaining egg whites from the short dough until stiff with a small pinch of salt. Gently fold into the poppy seed mixture. Divide the yeast dough into 2 parts. Spread one portion on the bottom of a 21 x 25 cm baking sheet or a 26 cm cake pan. Spread the poppy seed mixture over it. Roll out the rest of the dough and cut out strips to cover with the poppy seed mixture. Place in the oven and bake at 180°C for approximately 40-45 minutes. Cover with chocolate or frosting.