Thuringian Poppyseed Cake
Thuringian poppyseed cake with a poppy seed and semolina filling, refined with raisins and almonds. In the topping: sweet cream.
Ingredients
For the dough:
- 300 g wheat Flour Type 405
- 1 packet dry yeast
- 1 packet vanilla sugar
- 75 g sugar
- 75 g butter
- 1 pinch salt
- 125 ml milk warm
For the filling:
- 1,000 mL milk
- 1 pinch salt
- 100 g sugar
- 100 g semolina
- 250 g ground poppy seeds
- 50 g golden raisins
- 100 g butter
- 50 g almonds sliced
Instructions
For the dough:
- Knead the ingredients for the dough and leave covered in a warm place (ideally in the oven at the lowest setting, ie not over 50°C) for 30-50 minutes until the volume has doubled.
For the filling:
- Meanwhile, bring the milk, salt and sugar to the boil for the filling. Add the semolina and cook for about 2 minutes, then add the poppy seeds and let it boil up briefly (careful, otherwise it will burn!) and remove from the stove. Stir in the raisins, butter and almonds. Whisk together the ingredients for the topping, except for the egg whites and almonds.
Assemble:
- Knead the dough, roll it out on a greased baking sheet (it works better with floured hands than with a rolling pin). Cover and let rise again for 10 minutes. Then spread the filling on top. Finally, beat the egg whites until stiff, fold into the mixture for the topping and spread over the cake. Scatter flaked almonds on top. Bake in a preheated oven at 180°C for 30 minutes until golden.
TIP:
- The cake can also be baked in a springform pan Ø 28 cm (see photos above). To do this, roll out the yeast dough large enough to line the entire springform pan including the edge of the springform pan.
