Silesian poppy seed dumplings

Ingredients for 4 servings:

• 1 cup(s) rum
• 200 g raisins
• 4 rolls (from the previous day)
• 500 ml sweet cream
• 200 g poppy seeds
• 500 ml milk
• 3 tbsp sugar
• 1 pinch of salt
• 1 lemon(s), grated peel
• 1 vanilla pod(s)
• 1 bag of almonds, slivers (200g)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Heat the rum, but not too hot, and soak the raisins in it for a few hours. Cut the rolls crosswise into thin slices. Make sure the slices aren’t too thick. If the rolls are still too moist, dry them briefly in the oven. In the meantime, grind the poppy seeds. The poppy seeds should always be freshly ground, as they go rancid quickly. Bring the ground poppy seeds to a boil in a saucepan on the stovetop with the cream, milk, sugar, salt, lemon zest, and vanilla seeds. You can also add the scraped vanilla pod. Bring everything to a boil, stirring constantly, then remove from the heat and let cool slightly. Now take a bowl and alternately layer the slices of rolls and the poppy seed mixture in it. Distribute the almond slivers and the rum-soaked raisins on top of the poppy seed mixture. Let the bowl with the poppy seed dumplings cool enough to refrigerate. Let it chill thoroughly in the refrigerator.