Poppy seed cake with crumbles

Ingredients for 1 servings:

• 160 g flour
• 65 g sugar
• 65 g butter
• 1 m.-sized egg(s)
• 1 pinch of baking powder
• Fat for the mold
• 1 liter of milk
• 250 g blue poppy seeds
• 100 g soft wheat semolina
• 200 g sugar
• 165 g butter
• 2 m.-sized eggs
• 100 g flour
• 60 g butter
• 50 g sugar

Instructions

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

For the filling, bring the milk to a boil. Then add the poppy seeds and simmer, stirring constantly. Then slowly stir in the semolina. Add the sugar, butter, and eggs. Remove the mixture from the heat and set aside to cool. For the base, put all the ingredients in a bowl and knead into a dough. Grease a springform pan. Spread the dough evenly in the springform pan and form a rim about 4 cm high. Now pour the filling into the prepared springform pan and spread it evenly. For the crumble topping, mix the flour, butter, and sugar together in a bowl to form crumbles and then sprinkle these evenly over the filling in the springform pan. Bake the prepared cake in a preheated oven at 180°C (top/bottom heat) for 45 minutes.