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🍰 Quick Poppy Seed Cake with Crumble Topping

468 kcal · 90 min · 4 servings

Ingredients

• 150 g Butter
• 1 egg yolk
• 250 g flour
• 150 g sugar
• 2 tbsp lemon zest
• 750 ml milk
• 2 packets cream pudding powder
• 200 g poppy seeds (ground)
• 60 g sugar
• 1 egg white
• powdered sugar (for dusting)

Instructions

1. 1. Grease a 26-centimeter springform pan.
2. 2. Mix the flour with the sugar and lemon zest.
3. 3. Add the egg yolk to the bowl.
4. 4. Slowly pour in the melted butter.
5. 5. Knead everything with the dough hook until crumbly.
6. 6. Take about half of this dough.
7. 7. Press it firmly into the bottom of the greased pan.
8. 8. Chill the base and the remaining dough.
9. 9. Stir the cold milk with the pudding powder until smooth.
10. 10. Boil the remaining milk with the sugar.
11. 11. Remove the pot from the heat when the milk boils.
12. 12. Stir in the pudding powder and poppy seeds.
13. 13. Bring everything to a boil.
14. 14. Simmer for about one minute while stirring.
15. 15. Let the poppy seed pudding swell for about five minutes.
16. 16. Whip the egg whites until stiff.
17. 17. Gently fold the egg whites into the poppy seed pudding.
18. 18. Spread the mixture over the crumble base.
19. 19. Smooth it out.
20. 20. Distribute the remaining crumbles on top of the cake.
21. 21. Preheat the oven to 175 degrees Celsius fan-forced.
22. 22. Bake the cake for about one hour.

Nutrition per serving

• kcal: 468
• Protein: 9 g · Fett/Fat: 23 g · Carbs: 61 g