Poppy Seed Cake with Sprinkles

A cake recipe for all foodies:

For the dough, pour the flour into a large enough bowl. In a bulge from the crumbled yeast, a little bit of sugar, milk and flour stir a Dampfl and go about 20 min. Knead all the ingredients for the dough. Leave the dough to rise for about half an hour with the lid closed.

For the topping, boil the poppy seeds with milk (1), sugar and lemon zest and let it swell for about 10 minutes at low heat.

Separate the egg and beat the egg whites. Stir the egg yolks with the cornflour and the milk (2) and bring to the boil with the poppy seed mixture. Cool and fold in the snow.

Line the baking sheet with parchment paper. Roll out the dough on the lightly floured surface and place it on the baking sheet. Let rise again for about 20 minutes.

Spread the poppy seed mixture evenly on the dough.

For the topping, mix the flour, sugar and butter and make crumbles with your fingertips. Spread the crumble evenly over the poppy seed mixture and bake the cake in the center of a heated oven for about 20 to 25 minutes until golden brown.

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