Sylt poppy seed cake

Ingredients for 1 servings:

• 220 g flour
• 1 pinch of salt
• ½ tsp baking powder
• 125 g butter or margarine
• 250 g sugar
• 3 eggs, separated
• 250 g poppy seeds, ground (blue poppy seeds)
• 250 ml milk
• 50 g semolina
• 6 drops of bitter almond flavor
• 125 g seeds (seed mix, e.g. from Alnatura)
• 2 tbsp butter

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with seed mix

Knead flour, salt, baking powder, butter, 100g sugar, 1 egg yolk, and 2 tablespoons of water into a shortcrust pastry. Roll out the dough and place it in a springform pan lined with baking paper, pulling up the edges by about 3cm. Blind bake the base at 175°C in a preheated oven for a good 15 minutes. In the meantime, bring the milk to a boil, stir in the semolina, pour everything over the poppy seeds, and mix well. When the mixture has cooled slightly, stir in 2 egg yolks and add the bitter almond oil. Beat the egg whites until stiff, gradually adding 100g of sugar. Fold the beaten egg whites into the poppy seed mixture and spread the mixture over the shortcrust pastry base. Melt 2 tablespoons of butter in a pan, add 50g of sugar, bring to a boil (but don’t let it caramelize!), and immediately remove from the heat. Stir in the seed mixture and spread the mixture over the poppy seed mixture. Increase the oven temperature to 200°C and bake the cake for another 20 minutes. The cake is ready when the seed mixture is golden brown and slightly caramelized.