Summary

Ingredients

For the dough:

• 400 g flour
• 75 grams sugar
• 75 g butter
• 3 egg yolks
• 200 ml milk
• 42 g yeast, fresh
• 1 sachet flavor (lemon peel)
• 1 pinch (s) salt

For covering:

• 400 g poppy seeds, round
• 1 liter milk
• 2 packs pudding powder
• 200 g suar
• 1 pinch (s) salt
• 50 g almond (s), round or nuts
• 50 g desiccated coconut
• some cinnamon
• 2 tablespoon semolina
• 20 half apricot (s), canned
• 50 g flaked almonds
• 50 g butter
• 50 grams sugar
• 1 tablespoon honey
• 2 Table spoons milk

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Instructions

1. Make a yeast dough from the dough ingredients and let it rest.
2. Grease the tray and roll out the yeast dough evenly, prick the dough several times with a cake fork (to avoid bubbles).
3. Bring the milk to the boil, cook the pudding as usual.
4. Add poppy seeds, semolina, sugar, cinnamon, salt and bring to the boil again. Mix in the almonds and desiccated coconut and spread on the yeast dough.
5. Spread the apricot halves on the cake with the cut facing up.
6. Heat butter, add sugar, honey and flaked almonds, deglaze with milk. (Mass as for bee sting)
7. Spread the almond mixture on the cake in the spaces in between, it should only be small heaps.
8. Let the cake rest for another 20 minutes and then bake at 175 ° C for about 30-40 minutes.