Thuringian poppy seed cake

Description

Today I want to congratulate all of the cook of the Fatherland defender's Day and give a wonderful poppy seed cakes, because of home baking is what I always miss our soldiers while away from home. Happy holidays everyone! My love is flying from another country, but today we also congratulated our men who served in the Soviet army. Pie is a traditional German land of Thuringia juicy with a very rich filling, which sits on a layer of soft, airy pastry.

Ingredients

Powdered sugar
Mac

170 g
Almonds

100 g
Salt
Lemon peel

1 tsp
Yeast

20 g
Sugar

285 g
Butter

75 g
Milk

1200 ml
Flour

380 g
Semolina

125 g
Vanilla sugar

2 pack
Chicken egg

2 piece

Cooking

Dough yeast dough. To heat 200 ml of milk and dissolve in it 75 g of butter.

In the sifted flour crumble the yeast and a little grind with the flour. You can use of course, and dry yeast (1 package), but I couldn't communicate with them friendship, IMHO...

Add a pinch of salt, 85g sugar and the sachet of vanilla sugar (8 g).

Pour the dry ingredients into the warm milk-butter mixture.

Knead a soft dough. You can knead in a mixer with attachments for the test. But I turned out perfectly with a spoon and then by hand. Knead until the dough will not be good to move away from the vessel walls. Cover the bowl with cling film and leave in a warm place until dough is doubled.

Cream. Bring 1 litre milk to boil. Remove the pan from the heat.

Add to hot milk 125 g semolina. Good quality from semolina firm "Mistral".

Add 200 g sugar. All the ingredients a good stir in the milk.

Add 1 sachet of vanilla sugar, lemon zest. I used ready grated lemon rind from "Dr.Oetker" ( 1 packet is 1 tsp).

Add poppy seeds. In the original recipe - 250 I used 170 g. For our taste was quite enough.

Divide the eggs into yolks, whites (and the shell). Enter the yolks into the cream.

Return the pot with the cream on the stove and bring the cream, stirring, over medium heat to a boil. Add almonds. To give a little to boil, not forgetting to stir. It took me about 5 minutes. The cream should thicken slightly, but cook until thick slurry is not necessary.

At this time, beat egg whites with a pinch of salt until thick peaks.

Remove the cream from heat and add the protein mass.

Coming up the dough again to press down.

Form for baking grease with vegetable oil and distribute it yeast dough, without the sides (I did it with my hands, no rolling pin). Put all the cooked cream. About the size of the form. Rectangular shape with high sides 35 x 22 cm (size at the bottom of the form) - traditional version. The test gives a very thin layer. I used the form 23 x 23 cm high detachable sides.

Layer of dough make 1 cm high, and a layer of toppings - 3 see here BUT when baking the stuffing tried to escape. For the cake turned out very juicy and high, like a cake. So the truth, as always, lies somewhere in the middle.

Bake pie in a preheated 180*C oven for 35 minutes (for large molds), 50 min (for smaller and deeper, as I have, shape). Readiness check wooden kebab skewers or toothpicks, if the cake is baked "in breadth". The finished cake should be lightly browned. Using kebab sticks I separated it from the edges of the shape to slightly stretch. To give the cake to cool completely.

The cooled cake cut into portions pieces. Traditionally it is sprinkled on top with powdered sugar.

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