Juicy poppy seed crumble cake

Name: Juicy poppy seed crumble cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 250 g Butter; 450 g Flour; 1 package Vanillin sugar; 1 pinch Salt; 625 ml Milk; 1/2 cube (21 g) Yeast; 150 g crushed almonds; 125 g Sugar; 1 package Pudding powder "Vanilla Flavor"; 2 packages (250 g each) Poppy seed bake; 2 Eggs (size M); 7-10 Tbsp Flour; 7-10 Tbsp Flour and fat

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

250 g Butter
450 g Flour
1 package Vanillin sugar
1 pinch Salt
625 ml Milk
1/2 cube (21 g) Yeast
150 g crushed almonds
125 g Sugar
1 package Pudding powder "Vanilla Flavor"
2 packages (250 g each) Poppy seed bake
2 Eggs (size M)
7-10 Tbsp Flour
7-10 Tbsp Flour and fat

Directions

1
Melt 50 g butter. Mix 200 g flour, vanillin sugar and salt. Warm 125 ml milk lukewarm. Crumble yeast into it and dissolve it while stirring. Add yeast milk and liquid butter to the flour mixture and knead to a smooth dough with the dough hooks of the hand mixer. Dust with flour, cover and leave to rise in a warm place for about 30 minutes.
2
In the meantime melt 200 g butter. Mix 250 g flour, 50 g almonds and sugar. Add butter and knead everything into crumbles. Let it cool down. Stir 4 tablespoons of the remaining milk and pudding powder until smooth. Bring the remaining milk to the boil, add the pudding powder and simmer for about 1 minute while stirring. Stir in the poppy seed baked goods and 100 g almonds and let it cool down a little. Then stir in the eggs. Roll out the yeast dough on a floured work surface to a circle (26 cm Ø). Grease the bottom of a springform pan (26 cm Ø) and dust with flour. Cover with the yeast dough.
3
Stir in the poppy seed baked goods and 100 g almonds and let it cool down a little. Then stir in the eggs. Roll out the yeast dough on a floured work surface to a circle (26 cm Ø). Grease the bottom of a springform pan (26 cm Ø) and dust with flour. Cover with the yeast dough. Spread poppy seed mixture on top and cover with crumbles. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 45 minutes. If necessary, cover the cake halfway through the baking time. Remove from the oven, place on a cake rack and remove from the edge of the tin with a knife. Allow the cake to cool completely and remove from the mould. Whipped cream tastes good with it
4
Spread poppy seed mixture on top and cover with crumbles. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 45 minutes. If necessary, cover the cake halfway through the baking time. Remove from the oven, place on a cake rack and remove from the edge of the tin with a knife. Allow the cake to cool completely and remove from the mould. Whipped cream tastes good with it