Ingredients
Dough:
- 75 gram Butter
- 75 gram Sugar
- 125 gram Flour wheat / Flour
- 1 teaspoon Baking powder
- 1 piece Chicken egg
- 1 teaspoon Lemon zest
- Salt to taste
Filling:
- 250 gram Poppy seeds
- 250 ml Water
- 250 ml Milk
- 1 tablespoon Rum
- 35 gram Semolina
- 75 gram Sugar
- 75 gram Butter
- 1 piece Chicken egg
- 125 gram Raisins
On top:
- 125 gram Flour wheat / Flour
- 2 tablespoons Sugar
- 100 gram Butter
Instructions
- Pour boiling water over the raisins for 10 minutes. Drain the water and add the rum. Mix it.
- In a separate saucepan, mix the poppy seeds and sugar. Add 250 ml of boiling water. Put on the fire and, stirring constantly, cook until the sugar is completely dissolved. (3-5 minutes). Remove from the heat.
- In a separate saucepan, mix the milk and semolina. Put it on the fire and, stirring constantly, cook the semolina porridge. (pudding consistency). Add the butter. Mix well.
- In a bowl, mix semolina, poppy seed filling and raisins with rum. Stir and leave to cool. When the filling is completely cooled, add the egg and mix well.
- In the bowl of a mixer, whisk the butter and sugar and, without stopping whipping, add the egg. Add flour with baking powder and lemon zest.
- Put the dough in a baking dish (40x40). It is better to lubricate the form with oil, do not cover it with paper. The dough turns out sticky and very naughty.
- I could not distribute the dough with a spatula over the entire surface of the mold. Wet hands are more useful here.
- Put the filling on the dough.
- In a separate bowl, sprinkle with crumbs.
- Sprinkle the poppy seed filling with crumbs. Bake in a preheated 180°C oven for 55-60 minutes.
- Cool the finished cake completely and cut into pieces.
- Bon Appetit!