Poppy seed crumble cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Warm 225 ml milk lukewarm. Crumble the yeast into it, mix with 75 g sugar until the yeast has dissolved. Put 500 g flour, salt, vanillin sugar, 1 egg and 50 g fat in a bowl. Add the milk-yeast mixture and knead everything into a smooth dough using the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 45 minutes. Bring 500 ml milk to the boil, stir in poppy seeds and 150 g sugar.

2. 2

   Bring to the boil once, remove from heat and allow to swell for 5 minutes. Stir in ground almonds and 4 eggs. Set aside. Coarsely chop whole almonds. Put 350 g flour, 125 g sugar, 175 g fat, 2 eggs in a bowl, knead the hand mixer into crumbles with the dough hooks. Mix in the almonds. Grease the fat pan of the oven (32 x 39 cm). Roll out the dough on a floured work surface to the size of the fat pan and place it in the fat pan. Spread poppy seed mixture on top. Add crumbles. Sprinkle 2 tablespoons of sugar on top.

3. 3

   Mix in the almonds. Grease the fat pan of the oven (32 x 39 cm). Roll out the dough on a floured work surface to the size of the fat pan and place it in the fat pan. Spread poppy seed mixture on top. Add crumbles. Sprinkle 2 tablespoons of sugar on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. Let them cool down

4. 4

   2 hours waiting time

Nutrition Facts

KCAL
360 kcal

CARBS
35 g

FATS
20 g

PROTEINS
10 g