Poppy seed crumble cake
easy
90 mins
90 mins
Ingredients
- 150 g Butter or margarine
- 250 g Flour
- 125 g Sugar
- 1 Egg Yolk
- 7-10 Tbsp grated rind of 1 untreated lemon
- 3/4 l Milk
- 2 packages Pudding powder
- 7-10 Tbsp "Cream flavor."
- 2 can(s) (each 314 ml) Mandarin-
- 7-10 Tbsp Oranges
- 1 Protein
- 2 packages (250 g each) back-
- 7-10 Tbsp ready poppy seed filling
- 100 g Icing sugar
- 2-3 TABLESPOONS Lemon juice
Directions
- 1
Melt the fat and let it cool down. Knead flour, sugar, egg yolk, lemon peel and fat to a crumbly mass. Grease the bottom of a springform pan (26 cm Ø). Press in about half of the mixture.
- 2
For the poppy seed cream, bring milk to the boil, up to approx. 1/8 litre. Mix the pudding powder with the remaining milk until smooth. Add to the boiling milk while stirring. Let the pudding cool down a little. In the meantime drain the mandarins on a sieve.
- 3
Beat egg whites until stiff. Stir the poppy seed filling into the pudding. Fold in tangerines and beaten egg white. Pour onto the crumble base, smooth down and sprinkle with the remaining crumbles. Bake in the preheated oven (electric oven: 200°C/ gas: level 3) for approx. 60 minutes.
- 4
Cover in between if necessary. Let the cake cool down on a cake rack in the mould. Stir icing sugar and lemon juice until smooth and spread the cake with it. Leave to dry. Makes about 16 pieces.
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