Cake with Vanilla Poppy Seed Topping

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Cake with Vanilla Poppy Seed Topping
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
307
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories307 kcal(15 %)
Protein8.7 g(9 %)
Fat14.1 g(12 %)
Carbohydrates36 g(24 %)

Ingredients

for
20
For the dough
375 grams
1 packet
75 grams
1 packet
1 pinch
200 milliliters
lukewarm Milk
75 grams
melted Butter
For the topping
2
medium-sized Eggs
1 liter
1 packet
125 grams
250 grams
200 grams
Lemon peel (of 1 organic lemon)
100 grams
chopped almonds
also
Powdered sugar (for dusting)
Preparation

Kitchen utensils

1 Bowl, 1 Hand mixer with dough hook, 1 Rolling pin, 1 greased Baking sheet, 1 Pot

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.