Summary

Ingredients

For the dough:

• 180 g suar
• 180 g butter, soft
• 1 egg (s)
• 360 g flour, sifted
• 1 bag baking powder

For the filling:

• 1 liter milk
• 0.5 liter ½ water
• 300 g suar
• 175 g semolina
• 0.5 bag ½ custard powder (vanilla flavor)
• 350 g poppy seeds
• 250 g butter
• 1 cup cream
• 3 egg (s)
• 2 cl amaretto
• 2 cl rum

For the sprinkles:

• 150 grams sugar
• 150 g butter
• 250 g flour
• Grease for the tin

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Instructions

1. For the dough, stir together the butter and sugar until frothy. Then hide the egg. Knead the flour, baking powder and through a sieve into the egg mixture. Wrapped in foil and cool for approx. 30 minutes.
2. For the filling, bring the milk, water and sugar to the boil. Mix the semolina, pudding powder and poppy seeds. Let it trickle into the milk while stirring. Let simmer for about 3 minutes. Remove from heat and stir in flakes of butter until it dissolves. Let the poppy seeds cool down.
3. Mix all the ingredients for the crumble and process into crumble with cold hands.
4. Roll out the dough. Grease a deep tray (approx. 32 x 36 cm) and place the dough on the tray. Mix the cream and eggs. Refine with amaretto and rum and stir into the cooled poppy seed mixture. Spread the whole thing on the dough and spread the crumble over it.
5. Bake in the oven preheated to 200 ° C for about 30 minutes. Dust with icing sugar after baking.