Poppy Seed Cake with Lattice

A great cake recipe for any occasion:

I took the liberty of combining 2 recipes from my cookbook and hope it works out. The base is calculated for a cake springform pan of 26cm diameter and the filling for a stollen.

Knead a shortcrust dough from the sifted flour, butter, sugar and egg yolks and let it rest in the fridge for 2 hours with the lid closed.

Bring the poppy seeds to the boil with 3/8 liter of milk and let it swell for 10 minutes. Mix the pudding powder with the remaining milk, butter, egg yolks and sugar, add to the poppy seed mixture and bring to the boil, stirring once, then cool.

Preheat the oven to 200 degrees.

Roll out two thirds of the short pastry. Spread it on the bottom and sides of a cake springform pan and pour the poppy seeds on top. Roll out the rest of the dough, cut it into strips with a pastry wheel and cover the cake with them in a grid pattern.

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