German Poppyseed Cake Recipe, Translation

 https://schmeckthier.de/rezept-saftiger-schlesischer-mohnkuchen-mit-streuseln/ 

 

 Silesian poppy seed cake

 Ingredients for 1 round springform pan (27 cm)
Yeast dough
180 g of flour
14 g fresh yeast
75 ml of lukewarm milk
50 g butter (room temperature)
2 tbsp sugar
1 egg
1 pinch of salt

Poppy seed filling
500 g freshly squeezed blue poppies
780 ml whole milk
3 tbsp soft wheat semolina
100 g freshly ground almonds
5 bitter almonds (ground)
150 grams of sugar
1 packet of vanilla sugar
2 eggs
63 g butter (1/4 piece)
1 pinch of salt
¾ cup of sultanas

 Sprinkles
230 g flour
180 g of sugar
180 g butter (cold)
1 pinch of salt

Icing
125 g powdered sugar
1 tbsp rum or water
1 tbsp lemon juice

 Preparation of yeast dough
Dissolve the yeast in lukewarm milk. Mix in one tablespoon of the sugar and 2 tablespoons of the flour and put on one
warm place 15-30 ′ let rise. Attention, lather up to double the amount!
Add the pre-dough to the other ingredients and stir well. Covered again in a warm place for 1 hour
let go.

Preparation of the poppy seed filling
Stir the semolina into the cold milk and bring to the boil while stirring. Pour over the poppy seeds, mix.
Soak the poppy seeds for 15 minutes and let them cool. Stir in all the other ingredients except for the sultanas.
Divide the mixture into two parts: stir in the sultanas in 2/3, leave the remaining third without the sultanas. In order to
the cake is covered so that no sultanas lie on top and burn.

Preparation of streusel
Knead the ingredients by hand until you have a homogeneous mass.

Bake the poppy seed cake
Carefully roll out the yeast dough on a floured work surface. Punch out the dough base with the edge of the springform pan.
Assemble the springform pan, flour the mold base, insert the base of the dough, make a long one from the remaining batter
Shape the sausage and seal the transition from dough to shape in a triangular shape (approx. 1 cm high).
Spread the poppy seeds with the sultanas evenly on the dough base. Layer the raisinless poppy seed mixture on top.
Crumble the crumbles and distribute evenly over the poppy seeds. Omit for icing variant.
Let the cake rise 15 ′. Bake for 45 minutes in the oven preheated to 180 ° C (2nd rack from the bottom).
For the icing, sift the powdered sugar finely, mix it with the liquids until you get lump-free
use it to spread the cooled and demolded cake on a wire rack. Dry the glaze
and let the poppy seed cake slide carefully from the springform pan onto a cake plate.