Poppy seed cake from the tin

Ingredients

Directions

1. 1

   For the dough, place the fat, icing sugar, flour, 1 egg and 1 pinch of salt in a mixing bowl. Mix with the dough hooks of the hand mixer. Then work into a smooth dough with your hands. Wrap in foil and chill for about 30 minutes. In the meantime, season the topping with milk, vanilla pulp, sugar, 1 pinch of salt and lemon zest. Bring to the boil.

2. 2

   Sprinkle in semolina while stirring constantly, bring to the boil again. Separate 4 eggs. Beat the egg whites until stiff. Stir egg yolk and 2 tablespoons of water until smooth. Stir the beaten egg yolk and poppy seed baking into the semolina mixture. Fold in the beaten egg white. Warm up the jam. Roll out 2/3 of the dough on a floured work surface and line the fat pan of the oven (32 x 38 cm) with it. Spread with jam. Spread poppy seed mixture on top to smooth it down. Roll out the rest of the dough and roll out approx. 1 cm wide strips. Place as a grid on the poppy seed mixture.

3. 3

   Warm up the jam. Roll out 2/3 of the dough on a floured work surface and line the fat pan of the oven (32 x 38 cm) with it. Spread with jam. Spread poppy seed mixture on top to smooth it down. Roll out the rest of the dough and roll out approx. 1 cm wide strips. Place as a grid on the poppy seed mixture. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Let the cake cool down a little. Stir icing sugar and lemon juice until smooth and coat the warm cake with it. Let it cool down. Cut the cake into pieces. Whipped cream tastes good with it

4. 4

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Let the cake cool down a little. Stir icing sugar and lemon juice until smooth and coat the warm cake with it. Let it cool down. Cut the cake into pieces. Whipped cream tastes good with it

5. 5

   Waiting time approx. 1 hour