Rose Cake with Poppy Seeds

5 from 3 votes
Course Dinner
Cuisine European
Servings 12 people
Calories 270 kcal



  • 1 cube Yeast
  • 80 g Sugar
  • 80 g Butter, soft
  • 1 Pr Salt
  • 1 Egg
  • 500 g Flour
  • 1 packet Poppy seed baking
  • 2 tbsp Chopped almonds
  • 2 tbsp Raisins
  • Molding
  • 100 g Powdered sugar
  • 1 tbsp Vanilla syrup
  • 5 tbsp Water


  • Heat the milk. Crumble the yeast and dissolve in it. Put the flour in a bowl. Add sugar, butter in flakes and the mixture. First stir in the yeast milk and then the egg. Then knead everything into a smooth yeast dough. Cover and let rise either overnight in the refrigerator or in a warm place for about 30 minutes.
  • Roll out the dough on a little flour into a rectangle (approx. 30 x 42 cm) and spread the filling on it, roll up from the long side, cut into snails and put into the mold. Let rise for about 20 minutes
  • Grease the springform tin (26 cm). Make the filling and stir the poppy seed bakery with the almonds and raisins until smooth.
  • Bake in a hot oven (electric stove: 175 ° C gas: level 2) for about 40 minutes.
  • Let cool down a bit. And make a topping, and pour over the cake


Serving: 100gCalories: 270kcalCarbohydrates: 53.5gProtein: 6.2gFat: 3.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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