Dad's poppy seed cake with sour cream topping

Ingredients for 1 servings:

• 1.8 liters of milk
• 350 g sugar
• 250 g blue poppy seeds, unground
• 500 g poppy seed cake filling, ready to bake
• 250 g butter
• 350 g soft wheat semolina
• 6 m.-sized eggs
• 2 handfuls of raisins
• 1 bottle of rum flavoring
• 350 g applesauce
• 200 g butter
• 400 g flour
• 200 g sugar
• 1 bag of baking powder
• 2 m.-sized eggs
• 800 ml sour cream
• 8 tbsp, heaped sugar
• 8 m.-sized eggs, separated
• 2 bags of vanilla sugar

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 14 hours 45 minutes

Quantities for a baking tray, size 30 cm x 40 cm

For the poppy seed filling: Prepare the poppy seed filling the evening before, as it needs to cool overnight. Bring the milk to a boil with the sugar, blue poppy seeds, poppy seed flour, and butter, stirring regularly. Then slowly stir in the semolina. Bring back to a boil and stir until the semolina thickens the mixture. Remove from the heat and let it cool, covered, at room temperature. Once the mixture has cooled the next morning, stir vigorously. The mixture is extremely thick; I used a very sturdy whisk to stir it. Then stir in the applesauce. Add the eggs, raisins, and rum flavoring. Raisins and rum flavoring can be adjusted to taste. Mix everything thoroughly again; I use a hand mixer for this. For the dough: Combine the butter, flour, sugar, baking powder, eggs, and a pinch of salt by hand until a dough forms. Roll out the dough on a baking sheet, place it on a baking frame, or use a deep-drawn baking sheet. Spread the poppy seed mixture evenly over the dough. Bake in a preheated oven at 180°C (350°F) for 30 minutes using conventional heat. While the first baking phase is taking place, prepare the sour cream topping. For the topping (sour cream topping): Mix together the sour cream, sugar, egg yolks, and vanilla sugar. Beat the egg whites until stiff and fold in. Once the cake has finished its first baking time, remove the baking sheet from the oven. Pour the sour cream topping mixture onto the poppy seed topping and bake for another 30-45 minutes at 180°C (350°F) using conventional heat. When the topping is brown enough, turn off the oven, leave the door ajar, and let the cake stand in the oven until it has cooled.