Poppy Seed Crumble Cake

For the poppy seed crumble cake, first prepare the dough.

For the dough, put the flour in a bowl. Make a well in the center, crumble the yeast into it and mix it with some sugar and milk to a thick paste. Cover and let it rise for 15 minutes.

Add the remaining milk with the egg, salt, sugar and lemon zest and beat until smooth.

Beat the dough until it bubbles and pulls away from the sides of the bowl. Cover and let rise for 1 hour.

For due filling, boil the milk with salt and butter. Add the semolina and bring to the boil, stirring briefly. Let it swell for 5 minutes at low heat.

Add the sugar, vanilla sugar, lemon zest and poppy seeds and stir in. Separate the eggs, beat the yolks into the cooled mixture.

Beat the egg whites with the lemon juice until stiff and fold into the poppy seed mixture. Line a greased baking tray with the yeast dough.

Spread the filling on it and let it rise for another 30 minutes. Meanwhile, for the crumble, mix the flour with sugar and vanilla sugar.

Spread the butter in flakes on top and work into crumbles with a fork. Spread the crumble over the poppy seed mixture and place the baking tray in the preheated oven on the middle shelf.

Bake at 200 degrees for about 40 minutes. Remove from the oven, let cool slightly and divide the poppy seed crumble cake into 24 pieces.

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