First prepare the yeast dough, roll it out on a tray with a high rim and keep it warm.
Bring the milk to the boil for the filling. Cook a porridge with semolina and poppy seeds. After cooling, butter, sugar, raisins and almonds are stirred into the porridge. Spread the poppy seed porridge on the yeast dough.
Now boil the vanilla pudding with milk, sugar and butter for the egg pancake, leave to cool. Then stir the egg yolks into the pudding, beat the egg white until stiff and fold into the pudding as well. Spread the egg peck on the poppy seed porridge.
Bake at 175 degrees top and bottom heat in the preheated oven for about 45 minutes
Tip: Prepare the cake from two thirds of the ingredients and bake in a springform pan with a diameter of 28 cm. The cake then has to bake for 60 minutes, because it is higher.