Directions
- 1Preheat the oven to 180 degrees top and bottom heat.
- 2Line a baking sheet, if necessary with a baking frame (approx. 29 x 35 cm), with baking paper.
- 3For the filling, add vanilla pudding powder to a little milk and dissolve well.
- 4Bring the remaining milk with the cream to a boil in a pot.
- 5As soon as the milk boils, remove the pot from the stove, add sugar and the milk/pudding mixture and stir well.
- 6Then put it back on the stove briefly and let it boil vigorously, stirring constantly.
- 7Stir in the poppy seeds and lemon zest, set the filling aside and let it cool down a bit.
- 8For the dough, put all ingredients (except 50g flour and cinnamon) in a bowl and process with the dough hooks of the food processor to a dough.
- 9Take off 300g of the dough and knead with the remaining flour and cinnamon for the crumbles.
- 10Spread the dough for the base on the baking paper, flatten it and cover with the poppy seed filling.
- 11Crumble the crumble dough over the poppy seed/pudding filling and distribute evenly.
- 12Bake the cake for approx. 30 - 35 minutes until the crumbles are golden brown.
- 13Let cool on the baking sheet.
Ingredients
- 550 g Mehl
- 1.5 gestrichene Teelöffel Backpulver
- 160 g Zucker
- 1 Pck. Vanillezucker
- 225 g weiche Butter
- 2 Eier Größe M
- 1 Prise Zimt
- 2 Päckchen Mohn-Back
- 800 ml Milch
- 1 Becher Schlagsahne
- 2 Päckchen Vanille-Puddingpulver
- 160 Gramm Zucker
- 1 EL Abrieb einer Bio Zitrone
- 50 g Mehl (for streusel)
Equipment
BackofenBlechBackrahmen (ca. 29 x 35 cm)BackpapierTopfSchüsselKüchenmaschine
Tips
- For this sheet cake, you only need one dough for the base and the crumbles, which saves time and makes preparation super easy.
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