Poppy seed semolina cake
easy
105 mins
105 mins
Ingredients
- 300 g Butter or margarine
- 150 g Icing sugar
- 450 g Flour
- 1 egg (size M)
- 1 pinch Salt
- 7-10 Tbsp Cling film
- 7-10 Tbsp Flour
- 1 l Milk
- 7-10 Tbsp pulp of 3 vanilla beans
- 2 TABLESPOONS Sugar
- 1 pinch Salt
- 7-10 Tbsp grated rind of 1 untreated lemon
- 125 g Semolina
- 4 Eggs (size M)
- 2 packets (250 g each) Poppy seed bake
- 4 TABLESPOONS Apricot Jam
- 7-10 Tbsp Icing sugar
Directions
- 1
For the dough, place the fat, icing sugar, flour, egg and salt in a mixing bowl. Mix with the dough hooks of the hand mixer. Then work into a smooth dough with your hands.
- 2
Wrap in foil and chill for 30 minutes. In the meantime, for the topping, season milk with vanilla pulp, sugar, salt and lemon peel. Bring to the boil. Sprinkle semolina while stirring constantly, bring to the boil again.
- 3
Separate eggs. Beat egg whites until stiff. Stir egg yolk and two tablespoons of water until smooth. Stir the beaten egg yolk and poppy seed bake into the semolina mixture. Fold in the beaten egg white. Warm up the jam. Roll out 2/3 of the dough on a floured work surface and line the fat pan of the oven with it.
- 4
Spread with three tablespoons of jam. Spread the poppy seed mixture on top of it until smooth. Roll out the rest of the dough and cut out two centimetre wide strips. Place as a grid on the poppy seed mixture. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 45 minutes.
- 5
Let the cake cool down. Coat the grid with the rest of the jam and dust with icing sugar. Makes 25 pieces.
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