Grandma's Thuringian poppy seed cake

Ingredients for 1 servings:

• 2 bags of poppy seeds
• 1 ½ liters of milk
• n. B. Flour
• 300 g sugar
• 300 g almonds
• 250 g butter
• 300 g raisins
• 1 cup sour cream
• 3 eggs
• flavoring, e.g. rum, lemon peel, bitter almond
• 4 egg yolks
• 4 egg whites
• 4 tbsp, heaped sugar
• 4 tbsp, heaped flour
• 2 cups sour cream
• 125 g butter
• 125 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 250 g flour
• ½ pack of baking powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

For the base, combine butter, sugar, vanilla sugar, egg, flour, and baking powder into a smooth dough and spread evenly on a baking sheet. For the filling, add the ground poppy seeds to the milk and bring to a boil. Stir in enough flour to form a firm dough (if you’re worried about lumps, just use semolina). Stir in the sugar, almonds, butter, raisins, and sour cream. Season to taste. Be careful with bitter almonds; it’s best to taste twice. Add 3 eggs to the cooled poppy seed mixture and mix well. Spread the mixture over the base. For the topping, mix the egg yolks, sugar, flour, and sour cream well. Beat the egg whites with a pinch of salt until stiff peaks form and fold into the mixture. Do not prepare until ready to use, otherwise the mixture will collapse. Spread the topping over the poppy seed mixture. Bake at 175 degrees Celsius (350 degrees Fahrenheit) top/bottom heat for about 45 minutes. You can also use yeast dough for the base.