Poppy Cake

For the poppy seed cake, prepare a short pastry according to the basic recipe and refrigerate.

Mix the poppy seeds with the semolina and add the milk. Bring to a boil once, stirring throughout, remove from heat and let cool slightly. Add the butter, honey, cinnamon and raisins and allow the poppy seed mixture to cool.

Grease the cake springform pan. Roll out the short pastry. Spread it in the form and form a rim of 3.5 cm. Pour the poppy seed mixture into the mold.

Place the cake on the lowest shelf in the cold oven and bake at 200° Celsius for 50 minutes.

In the meantime, grind the almond kernels. Mix the egg yolks with honey, milk, semolina, lemon zest, lemon juice and almonds.

Shortly before the end of the baking time, whip the egg whites until very stiff and fold in the almond mixture. Spread the frosting over the poppy seed filling. Bake the cake on the middle rack at 180 degrees for about 20 minutes until the surface is golden brown. Then let it stand in the turned-off oven for 10 min.

Cool the poppy seed cake on a cake rack and remove from the pan while lukewarm. Cover the poppy seed cake and let it cool until the next day.

Preparation Tip:

The poppy seed mixture of the poppy seed cake is still liquid at the beginning, but becomes firm to the touch after baking and cooling until the next day.

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