Summary

Ingredients

For the dough:

• 150 g butter
• 1 egg yolk
• 250 g flour
• 150 grams sugar
• 2 tablespoon lemon zest

For the filling:

• 750 ml milk
• 2 packs custard powder
• 200 g poppy seeds, round
• 60 g suar
• 1 egg white
• Icing sugar for dusting

Print Recipe Pin Recipe

Instructions

1. For a 26 springform pan.
2. For the dough, mix the flour with the sugar and lemon zest. Add the egg yolk and pour in the melted butter in a thin stream. Knead everything together with the dough hook to form sprinkles. Put about half of the crumble dough as a base for the poppy seed cake in a greased springform pan and press firmly with your hands. Chill the base and the remaining crumble dough.
3. For the filling, mix some cold milk with the pudding powder until smooth. Bring the rest of the milk to the boil with the sugar. As soon as the milk boils, take the saucepan off the stove and stir in the mixed pudding powder and the poppy seeds. Bring everything to the boil and simmer for about 1 minute while stirring. The poppy seed pudding must then soak for about 5 minutes.
4. Meanwhile, beat the egg white until stiff and carefully fold it into the poppy seed pudding. Put everything together on the crumble base and smooth out. Spread the remaining crumble on the cake. Bake the cake in the preheated oven at 175 degrees for about 1 hour.