Poppy Seed Cake with Sprinkles

Summary

Ingredients

For the ground:

• 160 g flour
• 65 g suar
• 65 g butter
• 1 medium egg (s)
• 1 pinch baking powder
• Fat for the shape

For the filling:

• 1 liter milk
• 250 g blue poppies
• 100 g soft wheat semolina
• 200 g suar
• 165 g butter
• 2 medium egg (s)

For the sprinkles:

• 100 g flour
• 60 g butter
• 50 grams sugar

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Instructions

1. For the filling, bring the milk to the boil. Then add the blue poppy seeds and simmer while stirring constantly. Then slowly stir in the semolina. Add sugar, butter and eggs. Remove the mixture from the heat and set aside to cool.
2. For the base, put all the ingredients in a bowl and knead into a dough. Grease a springform pan. Evenly distribute the dough in the springform pan and form an approx. 4 cm high rim. Now put the filling in the prepared springform pan and distribute it evenly.
3. For the crumble, mix the flour, butter and sugar together in a bowl to form crumble and then pour this evenly onto the filling in the springform pan.
4. Bake the prepared cake at 180 ° C (top / bottom heat) for 45 minutes in the preheated oven.