Comments on: Mary’s Poppyseed Custard Cake https://tastykitchen.com/recipes/desserts/marye28099s-poppyseed-custard-cake/ Favorite Recipes from Real Kitchens Everywhere! Thu, 09 Apr 2026 23:42:38 +0000 hourly 1 https://wordpress.org/?v=4.1.31 By: westmonster https://tastykitchen.com/recipes/desserts/marye28099s-poppyseed-custard-cake/comment-page-1/#comment-102315 Tue, 07 May 2013 14:13:52 +0000 https://tastykitchen.com/recipes/desserts/marys-poppyseed-custard-cake/#comment-102315 Oh, Paulette, I’m so sorry – I didn’t even see your comment until now! I will test the recipe as soon as I can and get back to you.
A few notes in advance about what I think might be possible reasons for the recipe not turning out for you:

– Layer 1 is basically a shortbread. Using a little milk to make it more pliable was a good idea!

– Layer 2: What kind of semolina did you use? This ingredient is called “Grieß” here in Germany and is made of wheat (wheat middlings). It is basically the same as polenta, only that it’s wheat, not corn. I am pretty sure that polenta would work in this recipe as well.
Layer 2 should be a thick pudding-like consistency when it’s done. You could try boiling the mixture it a little longer or adding more semolina by the tablespoon until it thickens. The butter is simply mixed in (no pre-melting or creaming required) and will melt into the pudding.
– If layer 3 was too heavy, you can just add a little milk, like you did with layer 1. Or maybe try using a more fluid sour cream?

]]> By: Paulette Alioa https://tastykitchen.com/recipes/desserts/marye28099s-poppyseed-custard-cake/comment-page-1/#comment-98254 Sun, 02 Dec 2012 20:53:05 +0000 https://tastykitchen.com/recipes/desserts/marys-poppyseed-custard-cake/#comment-98254 This recipe really looked good and was just what I had in mind for a holiday social event. I had a few problems, though, and needed to improvise. I realize that sometimes cooks using old family recipes know how to adjust to make them turn out.
The layers were a consistency more difficult to work with than expected, which caused me think that it needed some adjustment:
First, the size of the springform pan was not shown, so thankfully I guessed right (9″).
Layer 1 – was too dry and crumbly to roll out. I added about 2-3 tablespoons of milk to make it workable.
Layer 2 – I don’t think the combination of ingredients is correct. Usually, a custard contains eggs as well as milk and sour cream, so this mixture was quite watery. Also, it did not indicate how the butter should be added -(creamed, melted?). A whole stick of butter (1/2 cup) seemed like way too much, so I added about half that amount.
Layer 3 seemed to create too small an amount to spread over the whole cake – and was too heavy to pour. I was also concerned that because layer 2 was too watery, this layer would sink to the bottom. I again added a few tablespoons of milk but waited to put it on until the middle layer had baked about 20 minutes. I also left it in the oven about 15-20 minutes longer than the recipe states.
I would like to try it again, so if westmonster can check the ingredients again and respond, I (as well as others who might try it) would appreciate it!

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