Poppy seed crumble cake with semolina and sour cream filling

Ingredients for 1 servings:

• 150 g butter
• 250 g flour
• 150 g sugar
• 1 egg yolk
• 1 tbsp lemon zest, e.g. also 2 tbsp
• 500 ml milk
• 100 g semolina
• 175 g poppy seed cake
• 85 g butter
• 5 tbsp sugar
• 1 cup of sour cream, approx. 200 g each
• 1 egg white

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

The best of all recipes combined.

Melt the butter in a saucepan and separate an egg. Mix all the ingredients for the pastry together and divide the dough in half. Lightly grease a springform pan and press one half of the pastry into it, forming a rim. Chill the springform pan and the other half of the pastry for the crumble briefly. For the filling, bring the milk and semolina to a boil while stirring. Beat the egg whites until stiff peaks form. Gradually add all the remaining ingredients and stir until a smooth batter forms. Pour the filling into the springform pan and cover with the remaining crumble-shaped pastry. Bake the cake at 175°C (convection oven) for about 40 minutes.