Summary

Ingredients

• 500g flour
• 1 cube yeast
• 200 ml milk
• 2 small egg (s)
• 100 g suar
• 100 g mararine
• 1 pinch (s) salt
• 3 egg (s)
• 1 ½ liter milk
• 180 g semolina, (wheat semolina)
• 400 g poppy seeds, round or steamed poppy seeds
• 300 g suar
• 0.5 teaspoon ½ lemon peel, grated
• 150 g almond (s), round
• 60 g suar
• 1 packet vanilla sugar
• 200 g flour
• 0.5 teaspoon ½ cinnamon
• 125 g butter

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Instructions

1. Warm the milk slightly. Remove 50 ml, stir in the yeast and let rise in a warm place for approx. 20 minutes.
2. Then the yeast milk with 500 g flour, 2 kl. Knead the eggs, 100 g sugar, 100 g liquid margarine, the remaining milk and 1 pinch of salt. Let the dough rise again in a warm place for about 1 hour.
3. Knead again and roll out on a greased baking sheet.
4. Separate 3 eggs, beat the egg whites until stiff. Bring 1 1/2 l milk to the boil in a large saucepan and remove from the hob. First stir in 180 g of semolina, 400 g of ground poppy seeds and 300 g of sugar, then add the 3 egg yolks, the lemon peel and 150 g of ground almonds. Bring the mixture to the boil, let it cool down a little and fold in the egg whites. Spread the poppy seed mixture on the yeast dough.
5. Process 60 g sugar, 1 vanilla sugar, 200 g flour, 1/2 teaspoon cinnamon and 125 g liquid butter into sprinkles and spread on the poppy seed cake.
6. Preheat the oven to 50 ° C, switch it off and let the cake rise in it for another 15 minutes. Then switch on the oven to 180 ° C top and bottom heat and bake the poppy seed cake for about 30 minutes.