Thuringian poppy seed cake with Eierschecke

Ingredients for 1 servings:

• 300 g flour
• 20 g yeast
• 125 ml milk
• 50 g sugar
• 60 g butter
• 1 tsp vanilla sugar
• 1 pinch of salt
• 1 ½ liters of milk
• 300 g poppy seeds, ground
• 125 g semolina
• 250 g sugar
• 125 g butter
• 125 g raisins
• 125 g almonds, chopped
• 250 ml milk
• ½ pack of vanilla pudding powder
• 125 g sugar
• 70 g butter
• 3 eggs, separated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

First, prepare the yeast dough, roll it out on a baking sheet with high edges, and keep warm. For the filling, bring the milk to a boil. Make a porridge with the semolina and poppy seeds. Once cooled, stir the butter, sugar, raisins, and almonds into the porridge. Spread the poppy seed porridge over the yeast dough. Now for the Eierschecke (egg cake), cook vanilla pudding with milk, sugar, and butter, and let it cool. Then stir the egg yolks into the pudding, beat the egg whites until stiff, and also fold them into the pudding. Spread the Eierschecke (egg cake) over the poppy seed porridge. Bake in a preheated oven at 175°C (top/bottom heat) for about 45 minutes. Tip: Make the cake using two-thirds of the ingredients and bake in a 28cm springform pan. The cake will need to bake for 60 minutes, as it will be taller.