Poppy seed semolina cake

Ingredients for 1 servings:

• 300 g butter
• 150 g powdered sugar
• 450 g flour
• 1 egg(s)
• 1 pinch of salt
• 1 liter of milk
• 2 packets of vanilla sugar
• 1 pinch of salt
• 1 lemon(s), grated peel
• 125 g semolina
• 4 eggs
• 2 packs of poppy seeds (250g each)
• 4 tbsp apricot jam
• possibly powdered sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Place the fat, sugar, flour, egg, and salt in a mixing bowl. Mix using the dough hook of a hand mixer, then knead by hand until a smooth dough forms. Wrap in cling film and chill for 30 minutes. Bring the milk to a boil with the vanilla sugar, salt, and lemon zest. Gradually add the semolina while stirring, and bring back to a boil. Separate the eggs, beat the egg whites until stiff peaks form, mix the egg yolks with 2 tablespoons of water, and add to the semolina along with the poppy seeds. Fold in the beaten egg whites. Heat the jam. Roll out 2/3 of the dough on a floured surface and line the oven tray. Spread with 3 tablespoons of jam. Spread the poppy seed and semolina mixture on top. Roll out the remaining dough and cut into strips about 2 cm wide. Place them on top of the poppy seed mixture as a lattice. Bake in a preheated oven at 200°C (180°C fan/gas mark 3) for approximately 45 minutes. Allow the cake to cool completely. Spread the remaining jam on the wire rack. Dust with powdered sugar, if desired.