Silesian poppy seed crumble yeast dough cake

Ingredients for 1 servings:

• 500 g flour
• 75 g sugar
• 125 g butter
• 3 egg yolks
• 250 ml milk
• 42 g yeast
• 1 pinch of salt
• 1 lemon(s), zest
• Grease for the tray
• 500 g poppy seeds, ground
• 200 g sugar
• 800 ml water or milk
• 1 pinch of salt
• ½ tsp cinnamon
• 50 g almonds, ground, or nuts of your choice
• 50 g desiccated coconut
• 5 tbsp semolina
• 5 drops of bitter almond flavor
• 6 egg whites
• 300 g flour
• 175 g butter
• 125 g sugar
• 1 packet of vanilla sugar, optional
• 20 ml milk
• 1 tsp sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 20 minutes

Silesian wedding cake

Make a yeast dough from the dough ingredients and let it rise. Roll out 2/3 of the dough on a greased baking sheet. Prick the dough several times with a fork. For the poppy seed topping, bring water/milk to a boil. Add the poppy seeds, semolina, sugar, cinnamon, and salt and bring to a boil again (if too runny, mix in a little more semolina or breadcrumbs). Mix in the almonds, nuts, flavoring, and desiccated coconut and let cool. Beat the egg whites until stiff and carefully mix into the poppy seed mixture. Spread evenly on the yeast dough. Roll out the remaining 1/3 of the yeast dough and carefully transfer it to the poppy seed topping. The poppy seed mixture should no longer be visible. Melt the butter, knead it with the flour, vanilla sugar, and sugar to form a crumble, and form a ball. Mix 20 ml of milk with 1 teaspoon of sugar and brush the yeast dough with it, again pricking it several times with a fork. Using two fingers, pinch off approximately 2 x 2 cm pieces of the still-warm crumble dough (it’s important that the crumble dough is still warm) and arrange them side by side on the cake. (If the crumble dough is too crumbly or dry, add a little fat or an egg yolk.) Bake in a preheated oven at 175°C (top/bottom heat) for about 40-50 minutes.