Poppy seed crumble cake with apricots

Name: Poppy seed crumble cake with apricots
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 675 g Flour; 400 g Sugar; 7-10 Tbsp Salt; 375 g Butter; 7 Eggs (size M); 525 ml Milk; 1 cube (42 g) Yeast; 1 can(s) (850 ml) Apricots; 50 g candied peppers; 400 g ground poppy seeds (available in health food shops); 100 g crushed almonds; 2 drops of bitter almond oil; 3 TABLESPOONS liquid honey; 1 package Vanilla sauce powder; 1 package Vanillin sugar; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

675 g Flour
400 g Sugar
7-10 Tbsp Salt
375 g Butter
7 Eggs (size M)
525 ml Milk
1 cube (42 g) Yeast
1 can(s) (850 ml) Apricots
50 g candied peppers
400 g ground poppy seeds (available in health food shops)
100 g crushed almonds
2 drops of bitter almond oil
3 TABLESPOONS liquid honey
1 package Vanilla sauce powder
1 package Vanillin sugar
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Grate the cheese and sprinkle on the crêpes. Bake in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for approx. 15 minutes. Wash the chives, shake dry, cut into fine rolls and sprinkle on top.
2
waiting time 45 minutes