Poppy Seed Cake with Crumble

For the poppy seed cake, cream butter, sugar, egg and salt for a long time. Mix flour and baking powder and knead into the mixture. Wrap in cling film and chill for 30 minutes.

Preheat oven to 180° C. Boil milk, water, salt and sugar in a large pot. Mix semolina, pudding powder and poppy seeds and add to milk. Simmer for about 3 minutes.

Remove the saucepan from the heat and stir in the butter in pieces until it has dissolved. Allow poppy seed filling to cool. Mix whipped cream and eggs, refine with amaretto and rum and stir into the cooled poppy seed mixture.

For the crumble, knead all ingredients together and work into crumbles. Roll out the dough. Grease a deep baking tray (approx. 32 x 36 cm) and place the dough in the tray.

Spread the poppy seed mixture on the dough and sprinkle the crumbles on top. Bake in the oven for 60 minutes. When cooled, cut into pieces.

Preparation Tip:

The filling for the poppy seed cake can also be made without alcohol. Instead, possibly use rum flavoring and possibly a syrup or taste and try your own.

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