Cake with Vanilla Poppy Seed Topping
Nutritional values
(Percentage of daily recommendation)
| Calorie | 314 cal. | (15 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 281 mg | (7 %) | ||
| Calcium | 265 mg | (27 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 18 g |
Ingredients
- 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 l 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
- also
- powdered sugar (for dusting)
Kitchen utensils
Preparation steps
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.
