Poppy seed cake

Ingredients for 1 servings:

• 250 g flour
• 60 g sugar
• 125 ml milk (can be a little more or less)
• 1 pinch of salt
• 60 g margarine
• ½ cube of yeast
• 500 g poppy seeds or poppy seed cake
• 1 ½ liters of milk
• 250 g sugar
• 1 packet of pudding powder (vanilla)
• 10 tbsp semolina
• 3 packets of vanilla sugar
• 250 g margarine or butter
• 100 g raisins or chopped almonds (can also be omitted)
• 3 eggs
• 1 lemon(s), untreated, juice and grated zest
• 3 tbsp applesauce
• ¼ liter of milk
• 60 g margarine or butter
• 1 pack of sauce (custard) for cooking
• 2 tbsp sugar
• 2 eggs

Instructions

Working time approx. 1 hour 10 minutes; Total time approx. 1 hour 10 minutes

super juicy from the tray

Prepare a starter dough with the yeast, some of the flour, sugar, and a small amount of lukewarm milk and let it rise. After it has risen, add all the remaining dough ingredients and knead into a yeast dough (the yeast dough should be soft as cotton wool!). Set it in a warm place to rise until the dough has significantly increased in size. Meanwhile, for the topping, take a very large pot and bring approximately 1.3 liters of milk, sugar, and margarine or butter to a boil. Mix 200 ml of milk with the vanilla pudding powder and pour into the boiling milk. Sprinkle in the semolina and bring to a boil, stirring constantly. Grind the poppy seeds (I never grind regular poppy seeds, they have a nice “nutty” taste) or poppy seed flour into the mixture. Add the grated zest and juice of one unwaxed lemon and the remaining ingredients to the mixture (if you want the poppy seed mixture a little sweeter, add more sugar to taste). After rising, work the yeast dough again vigorously and roll it out on a baking sheet with high edges (approx. 38 x 44 cm). If the edge is too flat (the cake will be tall!), place a border of aluminum foil or baking paper around it and secure it with paper clips. Now pour the poppy seed mixture onto the yeast dough. For the vanilla cream, separate the eggs. Beat the egg whites until stiff. Make a pudding from the milk, margarine or butter, sugar, and the sauce powder according to the package instructions. Stir in the egg yolks and then fold the stiffly beaten egg whites into the pudding mixture. Spread everything over the poppy seed mixture. Bake the cake in a preheated oven at 175°C for approx. 60 minutes. Note: While preparing the cake, the amount of poppy seeds may seem like much, but when baked, it will be just right. The cake will not be dry at all.