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Thuringian poppy seed semolina cake with Hermann

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Ingredients for 24 servings:

  • 375 g flour
  • 1 packet of yeast (dry yeast)
  • 50 g sugar
  • 100 ml milk, lukewarm
  • 100 g butter, melted
  • 100 g dough (Hermann)
  • 1 liter of milk
  • 200 g sugar
  • 250 g poppy seeds, whole
  • 125 g semolina
  • 1 lemon(s), the peel
  • 2 eggs

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

delicious, super juicy Hermann variant

Combine flour, yeast, and sugar in a bowl. Add milk, butter, and Hermann’s yeast, and knead into a smooth dough. Let it rise for about an hour. Then roll it out on a baking sheet. Let it continue to rise. Bring the milk to a boil, then stir in the sugar, poppy seeds, semolina, egg yolk, and lemon zest. Bring to a boil briefly and let cool. Beat the egg whites until stiff and fold them into the mixture. Spread the mixture over the cake and bake at 200°C for 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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