Cake with Vanilla Poppy Seed Topping
- For the dough
- 375 grams Pastry flour
- 1 packet Dry yeast
- 75 grams sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- 200 milliliters lukewarm milk
- 75 grams melted butter
- For the topping
- 2 medium-sized eggs
- 1 liter milk
- 1 packet Bourbon vanilla powder
- 125 grams Semolina
- 250 grams ground Poppy seeds
- 200 grams sugar
- Lemon peel (of 1 organic lemon)
- 100 grams chopped almonds
- powdered sugar (for dusting)
For the dough, mix flour and dry yeast in a bowl. Add remaining dough ingredients and knead with dough hook of hand mixer until smooth. Cover and let rise in a warm place for 30-40 minutes until the dough doubled in bulk.
With a floured rolling pin, roll out dough in a thin layer on well-greased baking sheet, pushing dough along sides of pan to form an edge.
For the filling, separate eggs. Mix egg whites until stiff. Heat milk in a pot and bring to a boil, then whisk in semolina. Stir in poppy seeds, sugar and lemon zest. Whisk in egg yolks and stir mixture well, then bring to a boil, stirring once. Pour into a bowl and let cool completely, then fold in egg whites and almonds.
Spread poppy mixture over dough. Bake in preheated oven at 200°C (fan: 180°C, gas mark 3-4) (approximately 400°F), 30-35 minutes. To serve, dust with powdered sugar and cut into pieces.