Quick poppy seed cake with crumbles

Ingredients for 1 servings:

• 150 g butter
• 1 egg yolk
• 250 g flour
• 150 g sugar
• 2 tbsp lemon zest
• 750 ml milk
• 2 packs of cream pudding powder
• 200 g poppy seeds, ground
• 60 g sugar
• 1 egg white
• Powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

For a 26cm springform pan. For the dough, mix the flour with the sugar and lemon zest. Add the egg yolk and pour in the melted butter in a thin stream. Knead everything together with a dough hook until crumbly. Pour about half of the crumble dough into a greased springform pan as the base for the poppy seed cake and press down firmly with your hands. Chill the base and the remaining crumble dough. For the filling, mix a little cold milk with the pudding powder until smooth. Bring the remaining milk and sugar to a boil. Once the milk boils, remove the pan from the heat and stir in the mixed pudding powder and the poppy seeds. Bring everything to a boil and simmer for about 1 minute while stirring. The poppy seed pudding then needs to sit for about 5 minutes. Meanwhile, beat the egg whites until stiff and carefully fold into the poppy seed pudding. Pour everything onto the crumble base and smooth it down. Spread the remaining crumbles over the cake. Bake the cake in a preheated oven at 175 degrees Celsius for about 1 hour.