Birgit's Thuringian poppy seed cake

Ingredients for 1 servings:

• 150 g margarine
• 150 g sugar
• 300 g flour
• 2 packets of vanilla sugar
• 2 small eggs
• 1 pinch of salt
• ½ sachet of baking powder
• 300 g poppy seeds, not too finely ground
• 1 ½ liters of milk
• 250 g sugar
• 3 sachets of pudding powder (vanilla flavor)
• 150 g butter
• 1 egg(s)
• 2 tbsp oil
• 100 g almond(s), sweet, if desired
• Raisins, possibly
• 125 g butter
• 150 g sugar
• 50 g flour
• 1 pinch of baking powder
• 1 egg(s)
• 1 sachet of vanilla sugar
• 250 ml sour cream

Instructions

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

Make a fine shortcrust pastry from the dough ingredients. Then bring the milk, sugar, butter, and poppy seeds to a boil. Boil with the custard powder until a smooth paste is formed. (If you add the sugar to the milk and only stir it when you add the rest, just as it starts to boil, the mixture won’t burn. This is just a quick tip, also to be followed by custard.) Stir the cooking oil into the finished mixture and thicken with an egg. 100g of sweet chopped almonds and raisins refine the flavor. For the glaze, warm the butter and mix well with the other ingredients. Roll out the dough on a baking sheet with high edges. The high edges are very important; secure with foil if necessary. Pour the poppy seed mixture on top while still warm and spread the glaze on top. Bake in the oven for about 45 minutes at 150°C. The oven does not need to be preheated; if the glaze turns slightly brown, it will not affect the flavor. You can also check the doneness by pricking the edges after baking. The cake will be firm, quick to make, and delicious.