Mom's poppy seed cake

Ingredients for 1 servings:

• ¾ liter of milk
• 50 g butter
• 500 g poppy seeds, ground
• 150 g almonds, chopped
• 50 g sugar
• 150 g raisins
• lemon peel
• 1 bottle of bitter almond oil
• 1 egg(s)
• 500 g flour
• 1 cube of yeast
• 1 tsp sugar
• ¼ liter of milk
• 100 g sugar
• 100 g liquid margarine
• 1 pinch of salt
• 1 egg(s) (room temperature)
• 300 g flour
• 150 g sugar
• 200 g butter, cold
• ½ tsp cinnamon
• 1 packet of vanilla sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 35 minutes; Total time approx. 9 hours 20 minutes

For the poppy seed mixture: Heat the milk with the butter and pour in the ground poppy seeds. Let it swell overnight. The next day, add the chopped almonds, sugar, and raisins. Add a little lemon zest and the bitter almond oil. Finally, stir in the egg. For the yeast dough: Sift the flour into a bowl and make a well. Crumble in the yeast. Sprinkle 1 teaspoon of sugar over it. Take a few spoonfuls of the milk and mix it with the yeast/sugar mixture. Sprinkle a little of the flour over it. Let it rise. When the flour begins to break down, add 100g of sugar, the melted margarine, the egg, a pinch of salt, and the remaining milk. Now mix everything with the dough hook until you have a smooth dough. Then let it rise for another 30 minutes, until the dough has roughly doubled in size. For the crumble: Put all the ingredients in a bowl and knead well. Chill for a few minutes so the mixture can be crumbled. Finally, roll out the yeast dough on a baking sheet, spread the poppy seed mixture evenly, and sprinkle the crumbles on top. Bake at 180 degrees Celsius (350 degrees Fahrenheit) for about 35 minutes.