Poppy seed cake with egg pie
easy
150 mins
150 mins
Ingredients
- 300 g Flour
- 1/8 l + 11/2 l + 1/4 l milk
- 1 TEASPOON + 100 g + 150 g + 3 tablespoons sugar
- 1/2 cube (21 g) fresh yeast
- 150 g + 125 g + 50 g + some butter
- 4 Eggs (Gr. M)
- 7-10 Tbsp Salt
- 125 g Durum wheat semolina
- 250 g ground poppy seed
- 125 g Raisins
- 125 g chopped almonds
- 1/2 package Pudding powder "Vanilla Flavor"
Directions
- 1
Put the flour in a bowl. Make a depression in the middle. Heat 1/8 l milk and 1 teaspoon sugar slightly. Crumble yeast into it, dissolve. Pour into the hollow and mix with some flour to make a pre-dough. Cover and leave to rise for 20 minutes in a warm place
- 2
Melt 150 g butter and cool. Add 100 g sugar, 1 egg and 1 pinch of salt to the pre-dough. Knead well with a hand mixer. Cover and leave to rise for 1 hour
- 3
Boil up 1 1/2 l milk, 125 g butter and 150 g sugar. Stir in semolina and poppy seeds. Allow to swell over low heat while stirring for about 5 minutes. Wash the raisins, dab dry. Stir in with almonds. Cooling
- 4
Mix 3 tablespoons of 1/4 l milk with pudding powder. Boil up the rest of the milk, 50 g butter and 3 tbsp. sugar. Stir in the pudding powder and simmer for about 1 minute. Let it cool down
- 5
Knead the dough, dust with flour. Roll out on the greased fat pan (approx. 32 x 39 cm), press up at the edge. Spread poppy seeds on top. Leave to rise for about 20 minutes.
- 6
Separate 3 eggs. Stir the egg yolks into the pudding. Beat the egg whites until stiff and fold into the pudding. Spread on the poppy seeds. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 45 minutes. Cool down. Delicious with sour cream
Nutrition Facts
390 kcal
33 g
23 g
9 g
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