Poppy seed cake

January 17th, 2019 | bread & pastries

A crispy brown baked curd-oil dough forms the basis for this cake. The juicy poppy layer is topped by buttery-tasty crumbles. Whipped cream may but has not have to be. Any questions?

Poppy seed cake

Sheet cake is always handy if you have many people at the coffee table. But of course you can also freeze a part of this wonderful poppy seed cake. Without problems.

Poppy seed cake

(results in a baking sheet with approx. 20 pieces – Attention: Allow the poppy seed mixture to cool down about 60 minutes)

500 ml of milk

75 g butter

125 g of liquid honey

1 ts cinnamon

bring to the boil

250 g of ground poppy seed

50 g of soft wheat semolina

add while stirring and cook for about 2 minutes to a thick porridge, leave to cool for about 1 hour

2 eggs

1 organic lemon, 1 ts grated peel

2 TS rum

stir under the poppy seed, set aside

300 g of flour

175 g of sugar

1 p vanilla sugar

200 g soft butter

1 pinch of salt

put all the ingredients in a bowl and quickly form with your fingers to thick crumble, refrigerate

200 g of lean curd

100 ml of milk

100 ml rapeseed oil

75 g of sugar

1 pinch of salt

mix

400 g of flour

1 p baking powder

add and process quickly with the dough hook to a smooth dough

roll out the dough on a greased baking tray, forming a small edge, spread the poppy seed mixture on the dough, sprinkle with the crumble topping

bake the cake on the bottom rail at 200° C for 45 minutes until the dough edges are golden brown

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