Poppy seed semolina cake from the tray

Ingredients

Directions

1. 1

   Mix flour and salt in a bowl, press a depression in the middle. Dissolve yeast in 125 ml milk, add. Mix with some flour to the pre-dough. Cover and leave to rise in a warm place for about 15 minutes. Add 1 egg, soft fat, 50 g sugar and vanillin sugar and mix to a smooth dough using the dough hooks of the hand mixer. Let it rise again for about 30 minutes.

2. 2

   Bring 1 litre of milk and 1 pinch of salt to the boil, stir in semolina and sugar and allow to swell at low heat for approx. 10 minutes. Bring 1/2 litre milk to the boil, pour over the poppy seeds and mix with half of the semolina. Rinse raisins. Stir almonds, raisins, rum and lemon peel into the poppy seed. Separate remaining eggs. Stir the egg yolks into the remaining semolina. Beat egg whites until stiff and fold in carefully. Knead the dough again and roll out on a greased fat pan (32x39 cm). First spread poppy seed semolina, then semolina porridge on top and bake in the preheated oven (electric cooker: 200 ° C / gas: level 3) for 30-40 minutes. Warm up the remaining milk. Immediately after baking, prick the cake several times and sprinkle with the hot milk.

3. 3

   Stir the egg yolks into the remaining semolina. Beat egg whites until stiff and fold in carefully. Knead the dough again and roll out on a greased fat pan (32x39 cm). First spread poppy seed semolina, then semolina porridge on top and bake in the preheated oven (electric cooker: 200 ° C / gas: level 3) for 30-40 minutes. Warm up the remaining milk. Immediately after baking, prick the cake several times and sprinkle with the hot milk. Let it cool down and dust with icing sugar. Results in about 25 pieces