German Poppy Seed Cake

Ingredients:
***Crust*** 14 T. butter (200 grams) 2 c. flour (250 grams) Zest from one orange 2 egg yolks whisked with 2 T. water ***Poppy Seed Filling*** 2 c. milk (500 ml) 1/3 c. farina, such as Cream of Wheat (50 grams) 1/4 - 1/3 c. sugar (about 50 grams) 1 tsp. vanilla 1 c. ground poppy seeds (150 grams) 2 T. butter 2 egg whites, stiffly beaten ***Sour Cream Topping*** 1 c. sour cream (250 ml) 1/2 c. sweet cream (125 ml) 1 1/2 T. flour (20 grams) 1/3 c. sugar (75 grams) 2 eggs, separated Several drops of lemon extract or vanilla

Preparation: Make the Crust Cut butter into flour and orange zest until pea-sized crumbs form. Quickly mix in the egg yolks and form a smooth ball, without kneading too much. Wrap in plastic wrap and chill for 1 hour. Make the Filling Bring milk, sugar and vanilla to a boil. Remove from heat, pour in farina, stirring constantly, then poppy seeds. Place back on heat and boil again, briefly. Remove from heat and let the mixture cool down. When still warm, stir in butter until melted. (Do not beat the egg whites until you are ready to fill the crust.) Make the Topping Beat all egg whites until stiff. Mix all the sour cream topping ingredients together except the egg whites, until smooth. Fold in half the egg whites. Fold the other 2 egg whites into the cooled poppy seed mixture. Assemble the Cake Roll out the crust. Divide dough in half. Roll one half out into an 11 inch circle, and cut to fit bottom of 11 inch springform pan. Roll out 1/4 of the dough into a rope and flatten into a 1 or 1 1/2 inch rim. Press around the edge of the springform and attach to the base with a little water or egg white. Continue with rest of dough. Trim crust evenly for nice presentation. Fill crust with poppy seed filling and then top with sour cream filling, making sure to cover to the edge of the crust seal. Bake at 350F for 50-60 minutes, or until cake is browned and firmly set.