Poppy seed crumble cake

Ingredients for 1 servings:

• 180 g sugar
• 180 g butter, soft
• 1 egg(s)
• 360 g flour, sifted
• 1 bag of baking powder
• 1 liter of milk
• ½ liter of water
• 300 g sugar
• 175 g semolina
• ½ bag(s) of pudding powder (vanilla flavor)
• 350 g poppy seeds
• 250 g butter
• 1 cup of cream
• 3 eggs
• 2 cl Amaretto
• 2 cl rum
• 150 g sugar
• 150 g butter
• 250 g flour
• Grease for the tray

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

with vanilla semolina pudding

For the dough, cream together the butter and sugar until fluffy. Then beat in the egg. Sift the flour and baking powder through a sieve into the egg mixture. Wrap in foil and chill for about 30 minutes. For the filling, bring the milk, water and sugar to a boil. Mix the semolina, pudding powder and poppy seeds. Stir continuously into the milk. Simmer for about 3 minutes. Remove from the heat and stir in the butter in small pieces until it dissolves. Allow the poppy seed filling to cool. For the crumble, mix all the ingredients and use cold hands to crumble. Roll out the dough. Grease a deep baking sheet (approx. 32 x 36 cm) and place the dough on the baking sheet. Whisk together the cream and eggs. Season with amaretto and rum and stir into the cooled poppy seed mixture. Spread this mixture over the dough and scatter the crumble on top. Bake in an oven preheated to 200°C for about 30 minutes. Dust with powdered sugar after baking.