Poppy seed cake from the tray
Poppy seed cake from the tray with streusel is a treat for the whole family. The homemade shortcrust pastry is topped with a delicious poppy seed filling. The juicy recipe is so quick to make and tastes like grandma’s!
INGREDIENTS
FOR THE DOUGH
300 g wheat flour (type 405)
2 tsp baking powder
150 g sugar
150 g butter
2 packets of vanilla sugar
1 pinch of salt
a little lemon zest
2 eggs (size M)
A little fat for the baking tray
A little flour for the baking tray
A little flour for working
FOR THE FILLING
1,200 ml milk
250 g sugar
400 g ground poppy seeds
150 g soft wheat semolina
1 packet of vanilla pudding powder
200 g butter
200 g cream
3 eggs (size M)
PREPARATION
Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Grease a baking tray (30 x 40 cm) and dust with a little flour.
2nd step
For the dough, sift the flour into a mixing bowl. Add the baking powder and sugar and mix everything together. Cut the butter into small pieces and add it to the flour with the vanilla sugar, salt and lemon zest. Rub all the ingredients together with your hands.
3rd step
Finally, add the eggs and knead briefly. As soon as crumbles form, pour a third of the dough into a small bowl and set aside. These will later be used as crumbles on the poppy seed cake with pudding from the tray. Knead the rest into a compact dough.
4th step
Roll out the dough on a floured work surface until it is about 5 mm thin and press it onto the baking tray with your fingers as the base. Prick the dough base several times with a fork and refrigerate for about 1 hour. In the meantime, make the poppy seed filling.
5th step
For the filling, bring the milk and sugar to the boil. Mix the poppy seeds, semolina and vanilla pudding powder in a bowl and then stir into the boiled milk. Heat everything on a medium heat until the mixture swells.
