Poppy Seed Semolina Cake


Rating: 2.67 / 5.00 (3 Votes)


Total time: 45 min

Servings: 1.0 (servings)

Shortcrust pastry:






Poppy seed semolina:












Instructions:

A cake recipe for all foodies:

Cut the cold butter into small pieces and quickly prepare a dough with the remaining ingredients. Wrap in plastic wrap and refrigerate for 30 minutes.

For the poppy-seed semolina, bring the milk to the boil with the vanilla sugar, salt, sugar and lemon zest. Stir in semolina and boil repeatedly, remove from stove. Separate the eggs. Whip egg whites until stiff, mix yolks with water until smooth. Stir yolks and poppy seeds into semolina mixture, fold in snow.

Roll out 2/3 of the dough and place in a round baking pan (26 cm). Spread poppy seed mixture on top. Roll out the rest of the dough and cut out 2 cm wide strips. Use the strips to make a lattice on the cake.

Bake for approx. 45 min. at 175°C convection oven/ 200°C electric oven/ gas mark 3.

After baking, brush the lattice with melted jam.

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