Poppy seed pie with sour cream, creamy caramel and seeds

Poppy seed pie with sour cream, creamy caramel and seeds

Ingredients

• For test:
• Poppy - 50 g
• Eggs - 2 pcs.
• Sugar - 150 g
• Salt - a pinch
• Vanillin - a pinch
• Sour cream - 200 g
• Wheat flour - 250 g
• Baking powder - 15 g
• For caramel:
• Sweets "Korovka" - 250 g
• Butter - 60 g
• Sunflower seeds peeled - 150 g

Directions

1. Prepare all ingredients.
2. Buy seeds already peeled.
3. Free the candy from the wrappers.
4. Turn on the oven to preheat to 180 degrees.
5. In a deep bowl, beat eggs with vanilla, salt and sugar. The sugar should dissolve.
6. Add sour cream, beat again with a mixer for 1-2 minutes.
7. Add baking powder and poppy seeds, mix.
8. Gradually adding the sifted flour, knead the dough for the pie.
9. The consistency of the dough is like pancakes, slowly falling from the shoulder blade.
10. Cover the bottom of a detachable form (I have a diameter of 20 cm, but more can be) with parchment. Pour the dough into the mold. Bake the poppy seed pie in the oven for 30-35 minutes.
11. While the cake is in the oven, prepare the caramel.
12. Pour sunflower seeds into a dry frying pan and fry over medium heat, stirring constantly, for about 7-8 minutes.
13. Seeds will become fragrant, drier, crispy and ruddy. Remove the pan from the heat while continuing to stir the seeds.
14. Butter cut into cubes.
15. Cut candy in half.
16. In a heavy-bottomed saucepan or saucepan, combine butter and candy halves.
17. Heat, stirring, until candies are completely dissolved and mixed with butter.
18. Pour the seeds into the resulting caramel, mix.
19. The cake is ready when a match stuck in the middle comes out dry.
20. Remove the finished pie from the oven.
21. Spread warm caramel with seeds over the surface of the hot cake without removing it from the mold. Leave the cake with creamy caramel and sunflower seeds in a cool place to cool.
22. The caramel has set and stays on the cake very well.