Poppy – Vanilla Rose Cake with Orange Crumble and Frosting

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 1 hr 30 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the dough:

  • 400 g flour
  • 1 pack dry yeast
  • 50 grams sugar
  • 175 ml milk, lukewarm
  • 50 g mararine
  • 0.5 teaspoon ½ salt
  • 1 egg (s)

For the filling:

  • 250 g poppy seed bakin, (ready-to-bake poppy seed fillin)
  • 0.5 ½ pack pudding powder, vanilla for cooking
  • 250 g low-fat quark
  • 75 grams sugar

For the sprinkles:

  • 250 g flour
  • 125 g mararine, melted
  • 100 g suar
  • 1 orange (s), untreated, the peel it
  • 1 egg (s)
  • 1 pinch (s) salt

For the cast:

  • 150 g powdered suar
  • some Milk
  • 3 drops flavor, (orange flavor)
Poppy – Vanilla Rose Cake with Orange Crumble and Frosting
Poppy – Vanilla Rose Cake with Orange Crumble and Frosting

Instructions

  1. For the dough:
  2. Mix the flour, dry yeast, sugar and salt. Add milk, margarine and egg and knead everything into a smooth dough. If the dough sticks a little, add a little more flour. Cover and let rise in a warm place for about 30 minutes.
  3. For the sprinkles:
  4. Knead the flour, melted, cooled margarine, sugar, orange peel, egg and salt to make crumble.
  5. For the filling:
  6. Mix the poppy seed filling, sugar, pudding powder and quark together.
  7. Grease the springform pan and set aside.
  8. Roll out the yeast dough on a floured surface in a rectangular shape approx. 4mm thick. Smooth the poppy seed mixture on the pastry sheet. Roll up the sheet of dough from the long side into a roll. Cut off about 4 cm thick slices and place them close together in the prepared springform pan.
  9. Spread the crumble on the cake and bake in the preheated oven at 180 ° C for about 30 minutes.
  10. Mix powdered sugar with milk and orange flavor to a thick mass, drizzle the hot cake with it and let it dry.

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