Festive poppy seed cake

Ingredients for 1 servings:

• 100 ml milk
• 50 g butter
• 300 g wheat flour
• 1 packet of dry yeast
• 50 g sugar
• 1 packet of vanilla sugar
• 1 m.-sized eggs
• 25 g butter
• 1 pack of poppy seed cake (250 g)
• 1 packet of vanilla sugar
• 1 m.-sized egg(s)
• 15 g cornstarch
• 50 g raisins
• 50 g hazelnuts, chopped
• 100 g sugar
• 6 tsp milk
• 4 drops of bitter almond flavor

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Heat the milk in a saucepan and melt the butter in it. For the topping, melt the butter in a small saucepan and let it cool. Yeast dough: Thoroughly mix the flour and yeast in a mixing bowl. Add the remaining ingredients and the warm milk and butter mixture and knead everything with a mixer (dough hook) briefly on the lowest speed, then on the highest speed for about 5 minutes until you have a smooth dough. Cover the dough and let it rise in a warm place until it has visibly increased in size (about 35 minutes). Meanwhile, grease the loaf pan and preheat the oven to 180°C. Topping: Place the poppy seed filling and the remaining ingredients in a mixing bowl and mix well. Remove the risen yeast dough from the mixing bowl with a dough scraper, knead briefly on a lightly floured surface, and roll it out into a rectangle measuring approximately 35 x 25 cm. Spread the poppy seed topping onto the dough, leaving 1 cm free at the edges. Fold the dough edge around the filling, about 2.5 cm wide, along the long sides, and then roll up the dough sheet from the short side. Place the roll seam-down in the loaf pan and let it rise for another 15 minutes. Place the pan on a rack in the lower third of the oven for about 35 minutes. (This type of cake typically cracks during baking.) After baking, turn the cake out onto a wire rack, turn it over, and spread with icing while it’s still hot. Icing: Whisk sifted powdered sugar with milk and flavoring until smooth and spread it over the hot cake with a knife.