Poppy seed cake

Ingredients for 4 servings:

• 1 liter milk, not low-fat
• 4 rolls, stale
• 2 cup(s) nuts (walnuts, hazelnuts, almonds), chopped
• 500 g poppy seeds (blue poppy seeds)
• 1 cup(s) raisins
• 4 tbsp sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 30 minutes

Cold dessert made from poppy seeds, milk and bread rolls, probably originating from Silesia

First, tear the rolls into small pieces and place them in a pot that will later contain the finished poppy seed cakes. This could be a saucepan, for example. It should be able to withstand boiling milk. The roll pieces should be small enough to fit on a teaspoon so that they can absorb the milk well later on. Then, grind the blue poppy seeds very finely using a coffee grinder. The finer the poppy seeds are ground, the better they will swell later. Unground poppy seeds hardly swell at all and don’t taste very good later on. Mix the poppy seeds into the chopped rolls. Now chop the nuts and mix them in as well. Finally, bring the milk to a boil briefly in a separate pot and then pour it over the ingredients in the pot. Let the whole mixture cool down and then refrigerate. In winter, for example, on a windowsill or similar. There probably isn’t enough room in the refrigerator for such a large pot. Once the mixture has swelled, steeped, and cooled for about 5-6 hours, it’s ready to serve. I learned this recipe from my grandparents, who come from Silesia. We always have poppy seed cakes at Christmas and New Year’s Eve, and we can’t get enough of them. The finished poppy seed cakes are served in regular dessert bowls. If the mixture is too thick, you can thin it out with milk. It certainly takes some getting used to, but it’s absolutely delicious.