Poppy Seed Crispy Cake

Dough:

1. Mix the flour and salt and sift into a bowl. Make a well in the middle, crumble the yeast into it. Remove a teaspoon from the sugar and sprinkle over it. Pour 1/3 of the lukewarm milk into the yeast and stir everything until it has dissolved. Feel free to stir in some flour from the edge. Cover the bowl and let the yeast mixture rise in a warm place (possibly preheat the oven to 35 °) until it forms small bubbles. This can take 30 minutes.
2. Then add sugar, butter and egg yolk and work everything into a soft, shiny dough using the dough hook of the hand mixer. When kneading, it must turn away from the bowl wall, soft and smooth. Cover the bowl again and let the dough rest (rise) in a warm place for 30 – 40 minutes. When it has doubled its volume, it is ready for further processing.

Poppy seed crispy blanket:

1. While the dough is resting, put the milk, ground poppy seeds 150 g sugar, vanilla sugar and rum flavor in a saucepan and stir well. Bring to the boil and simmer gently for about 2 minutes over low heat until the sugar has dissolved. Then take it off the stove immediately and let it cool down a bit.
2. Mix the flour and baking powder. When the poppy seed mixture is lukewarm, first add half of the flour and butter and stir in vigorously with the paddle of the hand mixer. Then exchange the stirring hooks for dough hooks and gradually work in the remaining flour. The initially creamy mass slowly becomes coarse and lumpy. Finally sprinkle in the sugar (this will give the “crunch” later) and knead in only briefly but vigorously until it is evenly distributed in the lump. This makes the lumps a little finer, but should still not have the consistency of butter crumble.

Completion:

1. Preheat the oven to 180 °. Line either a 28 cm springform pan or a rectangular 24 x 34 cm with baking paper and pour the dough into it. Since it is very soft, dust it very lightly with a little flour and spread it out in the mold with the flat of your hand. Put the base in the middle of the oven for 10 minutes and prebake.
2. Then take it out briefly and spread the lumpy crumble on top. Put the mold back in the oven and bake for another 40 – 50 minutes. The surface should be lightly browned and no more dough should stick to the wooden stick sample when it is pulled out.
3. Well then happy “crunch” ……………..