Silesian poppy seed cake

Ingredients for 1 servings:

• 500 g flour
• 1 cube of yeast
• 200 ml milk
• 2 small eggs
• 100 g sugar
• 100 g margarine
• 1 pinch of salt
• 3 m.-sized eggs
• 1 ½ liters of milk
• 180 g semolina (wheat semolina)
• 400 g poppy seeds, ground or steamed
• 300 g sugar
• ½ tsp lemon zest, grated
• 150 g almond(s), ground
• 60 g sugar
• 1 packet of vanilla sugar
• 200 g flour
• ½ tsp cinnamon
• 125 g butter

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Warm the milk slightly. Remove 50 ml, stir in the yeast, and let it rise in a warm place for about 20 minutes. Then knead the yeast milk with 500 g flour, 2 small eggs, 100 g sugar, 100 g melted margarine, the remaining milk, and a pinch of salt. Let the dough rise in a warm place for about 1 hour. Knead again and roll out on a greased baking sheet. Separate 3 eggs and beat the egg whites until stiff peaks form. Bring 1 1/2 liters of milk to a boil in a large saucepan and remove from the heat. First, stir in 180 g semolina, 400 g ground poppy seeds, and 300 g sugar, then add the 3 egg yolks, the lemon zest, and 150 g ground almonds. Bring the mixture to a boil, let it cool slightly, and fold in the beaten egg whites. Spread the poppy seed mixture over the yeast dough. Combine 60g sugar, 1 tablespoon vanilla sugar, 200g flour, 1/2 teaspoon cinnamon, and 125g melted butter in a crumble and spread over the poppy seed cake. Preheat the oven to 50°C, turn off, and let the cake rise for another 15 minutes. Then turn the oven up to 180°C (top and bottom heat) and bake the poppy seed cake for about 30 minutes.