Poppy seed cake with crumbles (Print Version)
# Ingredients:
→ Dough
01 -
2 1/2 cups (300g) all-purpose flour
02 -
2 teaspoons baking powder
03 -
3/4 cup (150g) sugar
04 -
2/3 cup (150g) butter
05 -
2 packets vanilla sugar
06 -
Pinch of salt
07 -
Some lemon zest
08 -
2 medium eggs
→ Filling
09 -
5 cups (1200ml) milk
10 -
1 1/4 cups (250g) sugar
11 -
3 1/2 cups (400g) ground poppy seeds
12 -
3/4 cup (150g) semolina
13 -
1 package vanilla pudding powder
14 -
3/4 cup plus 2 tablespoons (200g) butter
15 -
3/4 cup plus 2 tablespoons (200g) heavy cream
16 -
3 medium eggs
→ For Working
17 -
Some fat for greasing the pan
18 -
Some flour for dusting the pan
19 -
Some flour for working the dough
# Instructions:
01 -
Grease and flour the baking sheet. Mix dry ingredients, rub in the butter. Add eggs and set aside 1/3 as crumble topping, knead the rest into a dough.
02 -
Roll out the dough to 1/5 inch (5mm) thickness, press onto the baking sheet, prick with a fork, and refrigerate for 1 hour.
03 -
Bring milk with sugar to a boil. Stir in poppy seeds, semolina, and pudding powder until the mixture thickens.
04 -
Melt in the butter, stir in the cream. After cooling, mix in the eggs.
05 -
Spread the poppy seed filling over the dough base, sprinkle with the crumble topping, and bake for 45-50 minutes.
# Notes:
01 -
Makes about 24 pieces and keeps refrigerated for at least 2 days.