Summary

Ingredients

• 220 g flour
• 1 pinch (s) salt
• 0.5 teaspoon ½ baking powder
• 125 g butter or mararine
• 250 grams sugar
• 3 egg (s), separated
• 250 g poppy seeds, round (blue poppy seeds)
• 250 ml milk
• 50 g semolina
• 6 drops bitter almond flavor
• 125 g seeds, (seed mix, e.. from Alnatura)
• 2 tablespoon butter

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Instructions

1. Knead the flour, salt, baking powder, butter, 100 g sugar, 1 egg yolk and 2 tablespoons of water into a shortcrust pastry, roll out the dough and place in a springform pan lined with baking paper. Pull up the edge approx. 3 cm. Bake the base at 175 ° C in a preheated oven for a good 15 minutes.
2. In the meantime, bring the milk to the boil, stir in the semolina, pour everything over the poppy seeds and stir well. When the mixture has cooled down a little, stir in 2 egg yolks and add the bitter almond oil. Beat the egg whites very stiffly, sprinkling in 100 g of sugar. Fold the egg whites into the poppy seed mixture and spread the mixture on the shortcrust pastry base.
3. Melt 2 tablespoons of butter in a pan, add 50 g of sugar, bring to the boil (but don`t let it caramelize!) And immediately remove from the heat. Stir in the seed mixture and distribute the mixture over the poppy seed mixture. Increase the temperature of the oven to 200 ° C and bake the cake for another 20 minutes. The cake is ready when the seed mixture is baked golden yellow and a little caramelized.