Poppy seed pudding cake

Ingredients for 4 servings:

• 300 g flour
• 75 g sugar
• 50 g butter, melted
• ½ cube of fresh yeast
• 100 ml milk, lukewarm
• 850 ml milk
• 2 packets of vanilla pudding powder
• 25 g sugar
• 1 pack of poppy seed cake
• 200 g flour
• 125 g butter
• 100 g sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 10 minutes

Mix the yeast with the lukewarm milk and half a teaspoon of sugar, cover and let stand for about 30 minutes. Put the flour, remaining sugar and melted butter in a mixing bowl. Add the yeast milk and knead everything in the food processor until the dough pulls away from the edges. Cover the dough with a cloth and let it rise in a warm place for 1 hour. In the meantime, make the pudding. Cook the milk, vanilla pudding powder and sugar according to the package instructions. Let the pudding cool and then stir with a whisk. Add the poppy seed mixture. To make the crumble, simply knead the flour, sugar and butter. Preheat the oven to 180°C (top/bottom heat). Place the yeast dough in a 26 cm springform pan and roll it out with a small rolling pin. Pour the pudding and poppy seed mixture on top and scatter the crumble over it. Bake in the preheated oven on the middle rack for about 50 minutes.