Poppy seed marzipan cake

Ingredients for 1 servings:

• 220 g flour
• 165 g butter
• 65 g sugar
• 1 egg yolk
• 1 pinch of salt and 2 tbsp water
• 150 ml milk
• 100 g sugar
• 50 g semolina (durum wheat semolina)
• 2 eggs, separated
• 50 g butter
• 250 g poppy seeds, ground
• 75 g sultanas
• 200 g marzipan, raw mass
• 50 g powdered sugar
• 200 g flour
• 100 g sugar
• 100 g butter
• Fat for the mold
• Jam (strawberry)

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Shortcrust pastry with jam, marzipan, poppy seed mixture and crumbles

Quickly mix the flour, butter, sugar, egg yolks, a pinch of salt, and 2 tablespoons of water in a food processor or with the whisk attachment of a hand mixer until you have a smooth dough. Wrap in cling film and chill for 1 hour. Line the base of a 26 cm diameter springform pan with baking paper and grease it. Roll out the shortcrust pastry on a lightly floured surface and line the pan, leaving a 3-4 cm high edge. Prick the base several times with a fork and chill for 30 minutes. Heat the milk, stir in the semolina, and bring to a boil. Mix the butter, 2 egg yolks, sultanas, and 50 g of sugar together and stir into the cooled semolina mixture. Then stir in the poppy seeds. Beat the 2 egg whites until stiff peaks form and stir in the remaining 50 g of sugar in a mixer. Then stir the beaten egg whites into the poppy seed mixture. Spread the base of the pastry-lined springform pan generously with strawberry jam. Knead the marzipan mixture thoroughly with the powdered sugar, stretch it out or roll it out to a flat shape, and place it on top of the jam. Then pour the poppy seed mixture onto the marzipan and spread it evenly. Combine the flour, sugar, and butter with a mixer (dough hook) and then knead it with your hands. Spread the crumbles evenly over the poppy seed mixture. Bake the cake at 180°C for about 1 hour (this may vary depending on the oven). If the crumbles are already crispy but the cake isn’t cooked through, cover with aluminum foil.