Poppy Seed Cake I

Name: Poppy Seed Cake I
Total time: 45 min

Rating: 3.75 / 5.00 (4 Votes)

Total time: 45 min

Servings: 1.0 (servings)

Dough:

500 g Flour 1 cube yeast 125 g sugar 1 pinch salt
125 g Butter one eighth liter well milk 2 eggs maybe 1
Handful of raisins 1 tablespoon of mixed almond kernels

Poppy coating:

375 g Ground poppy seeds 50 g butter 1 pinch salt 150 g
Raisins 100 g grated almond kernels 50 g sugar 100 g
Grated coconut 1 vanilla sugar a quarter l milk

Crumble:

300 g Flour 150 g sugar 100 g grated coconut 1
Vanilla sugar 1 pinch salt a quarter teaspoon baking powder 250 g butter
1 tablespoon(s) Oil Place all ingredients in the baking bowl in the order listed.
Add and mix with a mixer or food processor for at least 5
Min.
Prepare into a smooth yeast dough. Possibly almond kernels and raisins
Add. Preheat the oven to 50 °C for 5 min, turn it off, add the
Cover the dough and let it rise in the oven for 15 minutes.

Instructions:

A simple but delicious cake recipe:

For the poppy seed topping, put all ingredients in a large enough bowl, pour boiling milk over it and let it stand for 1/2 hour with the lid closed.

Spread the risen yeast dough on a greased baking tray or in the grease pan, spread the cooled poppy seed topping evenly on top.

Mix the ingredients for the crumble in a wide bowl and knead. Divide the crumble dough with your fingers and form on the poppy seed layer. Bake.

Circuit:

170-190 °C , 2nd sliding rack v. U. 40-45.

160-180 °C , convection oven min

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