Thuringian poppy-seed cake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Melt 150 g butter and let it cool down. Sieve the flour into a bowl. Make a depression in the middle. Warm 125 ml milk lukewarm. Crumble yeast into it, add 1 teaspoon of sugar and mix. Pour into the depression and sprinkle with some flour from the rim. Cover and leave to rise in a warm place for about 20 minutes. Add 100 g sugar, liquid butter, 1 egg and 1 pinch of salt and knead to a smooth dough with the dough hooks of the hand mixer.

2. 2

   Cover the dough and let it rise for about 1 hour. Heat 500 ml milk, 125 g butter and 150 g sugar. Stir in semolina, 1 pinch of salt and poppy seeds and let everything swell for about 5 minutes at low heat while stirring constantly. Wash the sultanas, dab dry. Stir in sultanas and almonds and let the mixture cool down lukewarm. Put 250 ml milk into a pot. Remove 3 tablespoons of milk and stir the pudding powder with it until smooth. Bring the rest of the milk, 50 g butter and 3 tablespoons of sugar to the boil, stir in the pudding powder and bring to the boil again. Put the pudding in a bowl, cover with cling film and let it get cold. Grease the fat pan of the oven (32 x 39 cm). Knead the yeast dough with lightly floured hands for about 5 minutes until bubbles appear. Roll out the yeast dough on the baking tray. Spread poppy seed mixture on top. Let it rise for about 15 minutes. Separate 3 eggs.

3. 3

   Put the pudding in a bowl, cover with cling film and let it get cold. Grease the fat pan of the oven (32 x 39 cm). Knead the yeast dough with lightly floured hands for about 5 minutes until bubbles appear. Roll out the yeast dough on the baking tray. Spread poppy seed mixture on top. Let it rise for about 15 minutes. Separate 3 eggs. Stir the egg yolks into the pudding. Beat the egg whites until stiff and carefully fold into the pudding. Spread the pudding on the poppy seed mixture. Bake in the preheated oven (electric range: 175 °C/ convection oven: not suitable/ gas: level 2) on the middle shelf for approx. 45 minutes. If the cake gets too dark, cover with baking paper. Take out and let it cool down. Dust with icing sugar. Cut into pieces and serve with sour cream if desired

4. 4

   Stir the egg yolks into the pudding. Beat the egg whites until stiff and carefully fold into the pudding. Spread the pudding on the poppy seed mixture. Bake in the preheated oven (electric range: 175 °C/ convection oven: not suitable/ gas: level 2) on the middle shelf for approx. 45 minutes. If the cake gets too dark, cover with baking paper. Take out and let it cool down. Dust with icing sugar. Cut into pieces and serve with sour cream if desired

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
390 kcal

CARBS
30 g

FATS
25 g

PROTEINS
9 g