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TasunkaWitko View Drop Down
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    Posted: 03 April 2012 at 14:02
Poppy Seed Cake
This traditional Sorbian dish is often served at weddings, including the yearly festival of The Bird's Wedding.
From Culinaria Germany:
Quote Yeast Dough:
Generous 4 cups (500 g) flour
1 cake compressed yeast
1 cup (250 ml) lukewarm milk
1/4 cup (50 g) sugar
1 egg
Pinch of salt
Butter for the baking sheet
1 vanilla bean
4 cups (1 litre) milk
1 cup (150 g) semolina
2 cups (250 g) ground poppy seeds
1/4 cup (50 g) sugar
2 eggs, separated
Grated rind of 1 lemon
Confectioner's sugar for dusting
Prepare a yeast dough using the flour, yeast, sugar, egg and salt. Butter the cookie sheet, then press the yeast dough into it. Leave to rise until doubled in size.
To make the topping: split the vanilla bean in half, and bring it to a boil with the milk. Then stir in the semolina and leave it to swell. Take the vanilla bean out of the mixture, and fold the poppy seeds into the hot semolina. Leave the poppy seed mixture to cool.
Whisk together the sugar, egg yolk and lemon rind to form a thick cream, then fold this into the poppy seed mixture. Whisk the egg white until stiff and fold it carefully into the poppy seed mixture.
Spread the mixture over the dough base and bake in a preheated oven at 350 degrees F (180 degrees C) for about 40 minutes.
Before serving, cut the cake into slices and dust with confectioner's sugar.
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