Poppy seed crumble cake from the tray

Name: Poppy seed crumble cake from the tray
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 30
Ingredients: 375 g + 300 g flour; 75 g + 200 g + 150 g sugar; 7-10 Tbsp Salt; 75 g + 150 g +150 g butter; 8 Eggs (Gr. M); 1/8 l + 1/2 l milk; 1 cube (42 g) fresh yeast; 100 g candied peppers; 500 g ground poppy seeds (health food store); 100 g ground almonds without skin; 3 drops of bitter almond oil; 4 TABLESPOONS liquid honey; 20 g Cornstarch; 7-10 Tbsp Grease; 1 package Vanilla sugar; 1 knife tip Baking Powder

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 30

375 g + 300 g flour
75 g + 200 g + 150 g sugar
7-10 Tbsp Salt
75 g + 150 g +150 g butter
8 Eggs (Gr. M)
1/8 l + 1/2 l milk
1 cube (42 g) fresh yeast
100 g candied peppers
500 g ground poppy seeds (health food store)
100 g ground almonds without skin
3 drops of bitter almond oil
4 TABLESPOONS liquid honey
20 g Cornstarch
7-10 Tbsp Grease
1 package Vanilla sugar
1 knife tip Baking Powder

Directions

1
For the yeast dough, mix 375 g flour, 75 g sugar and 1 pinch of salt in a mixing bowl. Add 75 g butter in flakes and add 1 egg. Warm 1/8 l milk lukewarm. Crumble yeast into it and dissolve it.
2
Add to the flour mixture. Knead to a smooth dough with the dough hooks of the hand mixer. Cover the dough and let it rise in a warm place for about 40 minutes.
3
Meanwhile, chop the candied poppy seed very finely for the poppy seed mixture. Boil 1/2 l milk, 1 pinch of salt and 150 g butter in a pot. Stir in poppy seeds and 200 g sugar. Turn off the heat and let the poppy seeds swell for 10-15 minutes.
4
Separate 3 eggs. Chill the egg whites. Stir in almonds, almond oil, candied peel, honey, starch, 3 eggs and 3 egg yolks. Leave to cool, stirring several times.
5
Grease a fat pan (deep baking tray; approx. 32 x 39 cm). Knead yeast dough with floured hands. Roll out on the fat pan and press to the edges. Let it rise again for about 20 minutes.
6
Meanwhile, for the crumbles, mix 300 g flour, 150 g sugar, vanilla sugar, 1 pinch of salt, baking powder, 1 egg and 150 g butter in flakes, first with the dough hooks of the hand mixer, then by hand to crumbles.
7
Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Beat the egg white until stiff, fold into the poppy seed mixture in portions. Spread on the yeast dough and sprinkle the crumbles on top. Bake in a hot oven for about 35 minutes.
8
Let it cool down.