Black church fair cake with poppy seed spread

Ingredients for 1 servings:

• 250 g flour
• 30 g butter
• 30 g margarine
• 50 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 dashes lemon juice, or lemon flavor
• 1 dashes rum flavoring
• 18 g yeast
• 70 ml milk, lukewarm
• Fat, for the baking tray
• 450 ml milk
• 450 g poppy seeds, ground
• 270 g sugar
• 3 packages of vanilla sugar
• 2 tsp cornstarch
• 20 g butter
• 20 g margarine
• 40 g sugar
• 120 g flour

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Kirwa cake, fair cake, without egg, for 10 pieces

Dough: Stir the yeast and sugar into the lukewarm milk. Mix all the other ingredients, pour in the yeast milk, and knead with the dough hook of the mixer until you have a smooth dough. Cover with a cloth and let it rise in a warm, draft-free place. If it hasn’t risen after about an hour, stir in a little more lukewarm milk or set it somewhere warmer. Once the dough has doubled in size, knead thoroughly by hand again and roll it out on a greased baking sheet. Topping: Bring the milk, sugar, and vanilla sugar to a boil, stirring constantly. Let it sit briefly over low heat. Dissolve the cornstarch with a little water, mix it into the poppy seed milk, bring to a boil once while stirring, and let it cool slightly. Spread it onto the rolled out yeast dough, leaving a small edge. For the crumble: Knead together the sugar, butter, and margarine. Add enough flour to form nice crumbles. Sprinkle these over the poppy seed spread. Let the cake rise again for about 15 minutes, then bake at 200°C for about 30 minutes.