poppy seed roll

Ingredients for 1 servings:

• 500 g spelt flour, type 630
• ½ pack of cream of tartar baking powder
• 330 g butter
• 150 g sugar
• 1 tbsp vanilla sugar, real bourbon
• 3 egg yolks
• 1 tbsp sour cream
• 1 pinch of salt
• 250 g poppy seeds, ground
• 300 ml milk
• 25 g butter
• 130 g sugar
• 50 g hazelnuts, ground
• 3 tbsp breadcrumbs
• 1 tbsp rum
• 1 egg(s), beaten
• 1 handful of raisins in rum
• powdered sugar

Instructions

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

made from shortcrust pastry

First, prepare the poppy seed filling using the listed ingredients: boil the milk, butter, poppy seeds, and sugar for about 5 minutes, stirring constantly. Remove from the heat, stir in the remaining filling ingredients one at a time, finally adding the rum raisins, and then chill the mixture. Preheat the oven to 175°C (top/bottom heat). Make a shortcrust pastry from the dough ingredients and roll it out on a floured surface to about 55 x 25 cm. Then spread the cooled poppy seed mixture evenly over it and roll it up from the sides to form a roll about 55 cm long. Place this roll on a baking tray lined with baking paper (seam facing down). Loosely place a cake ring around the roll and, if available, place a dessert ring in the middle to help the cake keep its shape. Bake the poppy seed roll at 175°C (top/bottom heat) for about 45 minutes (test with a skewer). Sprinkle the cooled cake with powdered sugar. Tip: This shortcrust pastry cake tastes even better on the second or third day!