Poppy seed crumble

Ingredients for 1 servings:

• 150 g margarine (or soft butter)
• 1 egg(s)
• 250 g flour
• 125 g sugar
• 1 pack of flavoring (Citroback)
• ¾ liter of milk
• 2 packs of pudding powder
• 2 can/n mandarin oranges, (a 315ml)
• 500 g poppy seeds – baking
• 100 g powdered sugar
• 2 tbsp lemon juice

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Grandma’s way

Separate the egg. Knead the flour, sugar, egg yolks, butter, and lemon zest into a crumble. Press half of the batter into a greased springform pan. Cook the pudding without adding sugar according to the package instructions using the milk quantity from this recipe and let it cool slightly. Beat the egg whites until stiff. Drain the mandarins. Carefully fold the poppy seeds, mandarins, and beaten egg whites into the pudding mixture and then spread over the batter. Sprinkle the remaining crumble over the top. Bake at 200°C (400°F) for about 60 minutes. Make the glaze and pour it over the finished cake. Let it cool thoroughly! It can also be refrigerated before cutting! Tip: According to Grandma’s notes, it’s also great with rum raisins instead of mandarins. Or sour cherries (boiled and well-drained).