Silesian poppy seed cake

Ingredients for 1 servings:

• 500 g flour
• 42 g yeast, fresh
• 200 ml milk, lukewarm
• 50 g butter, melted
• 50 g sugar
• 1 egg(s)
• 1 drop of honey
• 500 g poppy seeds, ground
• 750 ml milk
• 100 g almond(s), ground
• 150 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 egg(s)
• 1 tbsp butter
• 5 drops of bitter almond flavor
• 300 g flour
• 150 g sugar
• 200 g butter
• 1 tsp cinnamon, to taste

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Poppy seed crumble cake from the tray (in memory of Grandma Olga)

First prepare the dough; in my experience, it always turns out well: mix the yeast with a drop of honey in about 100 ml of lukewarm milk until smooth, then simply pour it into the remaining flour. Let it stand for 10 minutes without stirring. After the resting time, knead it into a dough, first with the remaining milk and then with the butter. Let the dough rise in a warm place for 30 minutes. For the poppy seed filling, heat the milk. Pour the hot milk over the poppy seeds, then let it swell and cool for 15 minutes. Now stir in the other ingredients. For the crumble, knead the flour with the sugar, cinnamon if desired, and the cold butter to form crumbles. Roll out the yeast dough and place it on the baking sheet, pressing the edges up slightly. Spread the poppy seed filling over the dough and cover with the crumble. Bake the cake in a preheated oven at 180°C for about 30 minutes (top and bottom heat).