Crumble cake with poppy seed pudding

Ingredients for 1 servings:

• 30 g fresh yeast
• 225 ml whole milk
• 100 g sugar
• 75 g butter, room temperature
• 500 g wheat flour
• 250 butter, room temperature
• 150 g sugar
• 150 g hazelnuts, ground
• 350 g wheat flour
• 2 ¼ liters of whole milk
• 3 packs of vanilla pudding powder
• 1 tbsp, heaped cornstarch
• 100 g soft wheat semolina
• 175 g sugar
• 350 g blue poppy seeds, whole seeds

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours

popular yeast cake for children’s parties of all kinds

For the starter dough, mix the lukewarm milk with the sugar and stir in the crumbled yeast. Cover the starter dough with a kitchen towel and leave in a warm place until it has doubled in size. Add the remaining dough ingredients and knead with a stand mixer fitted with the dough hook until the dough pulls away from the sides of the bowl. Cover the bowl and leave in a warm place for about 1 hour, until the dough has doubled in size. Meanwhile, for the crumble, cream the softened butter with the sugar. Add the remaining ingredients and knead until a firm dough forms. Form the dough into rolls, cover and set aside. For the pudding filling, mix 1.5 liters of milk with the sugar and heat in a saucepan. Mix the pudding powder, cornstarch, and semolina in the remaining cold milk. Then add to the warm milk and bring to a boil while stirring. Stir in the poppy seeds and simmer for about 1 minute, stirring constantly. Remove the pan from the stove and set aside. Briefly knead the yeast dough again, roll it out, and spread it out on a 35 x 45 cm baking sheet lined with baking paper. Press a baking frame, adjusted to the size of the sheet, into the edge of the dough and spread the still-warm pudding mixture over the dough, smoothing it down. Crumble the covered dough rolls and sprinkle them over the pudding. Bake in a preheated oven at 180°C (top/bottom heat) on the middle rack for approx. 60-80 minutes (baking times may vary, as each oven bakes differently). If the crumble browns too quickly, cover the cake with a sheet of baking paper. Tip: Serve the cake warm with freshly whipped cream.