Juicy poppy cake from the tin

Ingredients

Directions

1. 1

   Warm 150 ml of milk slightly. Put 350 g flour in a bowl and make a depression in the middle. Crumble yeast into it. Sprinkle with 1 tablespoon of sugar. Pour about half of the milk into the bowl. Mix with the yeast and some flour from the rim. Cover and leave to rise in a warm place for about 15 minutes.

2. 2

   Separate the eggs. Put the egg white in a cool place. Add egg yolk, 60 g sugar, 75 g soft fat, remaining warmed milk and salt to the pre-dough. Knead everything with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise for about 30 minutes. Meanwhile bring 1/2 litre of milk to the boil, add the poppy seeds and leave to swell for approx. 10 minutes on the switched off plate. Stir from time to time. Stir almonds and bitter almond oil into the poppy seed mixture and let it cool down. For the crumbles melt 200 g fat in a pot. Mix 300 g flour, 150 g sugar and vanillin sugar in a bowl. Add warm fat at once and knead crumbly with the dough hooks of the hand mixer. Grease a fat pan of the oven and dust with flour. Place the yeast dough on a floured work surface (soft dough! ) and form a dumpling with floured hands. Put the dough on the fat pan and flatten or roll it.

3. 3

   For the crumbles melt 200 g fat in a pot. Mix 300 g flour, 150 g sugar and vanillin sugar in a bowl. Add warm fat at once and knead crumbly with the dough hooks of the hand mixer. Grease a fat pan of the oven and dust with flour. Place the yeast dough on a floured work surface (soft dough! ) and form a dumpling with floured hands. Put the dough on the fat pan and flatten or roll it. Cover the pan and let it rise for another 10-15 minutes. Beat the egg whites until stiff, then gradually add 200 g sugar and fold it in. Fold the sauce powder and beaten egg white into the poppy seed mixture in 2-3 portions. Spread the poppy seed mixture on the yeast dough and smooth it down. Sprinkle crumbles evenly over it. Bake in the preheated oven, mid-height (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Let the poppy seed cake cool down on the fat pan. Serve with whipped cream

4. 4

   Beat the egg whites until stiff, then gradually add 200 g sugar and fold it in. Fold the sauce powder and beaten egg white into the poppy seed mixture in 2-3 portions. Spread the poppy seed mixture on the yeast dough and smooth it down. Sprinkle crumbles evenly over it. Bake in the preheated oven, mid-height (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Let the poppy seed cake cool down on the fat pan. Serve with whipped cream