Silesian poppy seed cake

Ingredients for 1 servings:

• 500 g flour
• 200 ml milk
• ½ cube of yeast
• 100 g sugar
• 130 g butter
• 1 tsp vanilla sugar
• 2 m.-sized eggs
• 1 pinch of salt
• 700 g poppy seeds, freshly ground
• 300 g sugar
• 600 ml milk, maybe a little more
• 2 tbsp flour
• 50 g butter
• 100 g raisins, washed and soaked in rum
• 100 g almonds, chopped or in sticks
• 2 egg whites
• 1 pinch of salt

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

for 1 baking tray 30 x 40 cm

First, for the yeast dough base, sift the flour into a bowl and make a well in the center. Dissolve the yeast and sugar in the lukewarm milk, pour this pre-dough into the flour well, cover, and let rise in a warm place. Then, with the remaining dough ingredients, knead into a smooth dough. Let it rise in a warm place for about 45 minutes, then knead again. Roll out the dough to the size of a baking sheet, place it on the prepared baking sheet, and let rise for another 45 minutes. Meanwhile, for the poppy seed topping, mix the freshly ground poppy seeds with the sugar in a heatproof bowl. Bring the milk and butter to a boil, pour over the mixture, and mix everything together. Stir in the sifted flour and let the mixture cool. Finally, stir in the drained raisins and toasted almonds, and finally, beat the egg whites with salt until stiff peaks form and fold in. Spread the poppy seed filling onto the prepared yeast dough base, add crumbles if desired, and bake at 170°C for about 50 minutes.