Poppy Seed Schmand Cake

Ingredients

5 tbsp75 gunsalted buttersoftened. German butter is unsalted and has about 82 percent fat. In the US use unsalted butter (European-style unsalted butter is closest); in the UK, unsalted butter.
6 tbsp75 ggranulated sugar
1large eggroom temperature
1 ½ cups180 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
½ tspbaking powderGerman baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US and the UK use baking powder, 1 tbsp plus ¾ tsp per 15 g packet.

2 cups500 mlmilkset aside about 3 ½ tbsp (50 ml) of it to dissolve the cornstarch
¼ cup50 ggranulated sugar
⅓ cup60 gsoft wheat semolinaFine semolina from soft wheat, used for puddings and cakes. In the US use farina (cream of wheat); in the UK, semolina.
5 tbsp40 gcornstarchA fine starch, usually made from corn, used to thicken creams and lighten cakes. In the US use cornstarch; in the UK, cornflour.
9 oz250 gpoppy seed fillingA ready-to-use sweet filling of ground poppy seeds. In the US use canned poppy seed filling from the baking aisle or an Eastern European shop; in the UK, poppy seed filling from a Polish or Eastern European shop.
¾ cup plus 1 tbsp200 gschmand (thick sour cream)A thick cultured cream with about 20 to 24 percent fat, richer than American sour cream. In the US use full-fat sour cream, or half sour cream and half crème fraîche; in the UK, soured cream mixed with an equal amount of crème fraîche.

Mix the ingredients together, transfer to a springform pan lined with parchment paper, spread out and press down evenly.

Put the milk and sugar in a saucepan, but first take off a little of the milk and dissolve the cornstarch in it.
As soon as the milk boils, stir in the cornstarch mixture and let everything come to a full, bubbling boil once. Then take the pan off the heat and stir in the soft wheat semolina and the poppy seed filling. Cover and let cool a little.
Stir in the schmand, then pour the poppy seed cream into the springform pan.

Preheat the oven to 325°F (160°C) convection (fan).
Beat the eggs and sugar vigorously for about 10 minutes until light and foamy, then briefly stir in the schmand and pour it over the poppy seed layer.
Bake for about 1 hour, then let the cake cool completely in the pan.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/poppy-seed-schmand-cake/