Poppy seed cake a la mother in law
I got this recipe from my mother-in-law nearly 40 years ago and I still love this poppy seed cake because it tastes good and can be prepared easily and quickly.
Each 375 g of butter and sugar with 6 egg yolks, a rum flavor, 1 packet of baking powder and 500 g of flour stir.
For the filling, swell 375 g of ground poppy and 400 ml of hot milk, then bring to the boil with 200 g of sugar, stir in 4 drops of bitter almond flavor and one egg.
Beat the egg whites until stiff and mix with 2 tablespoons of dough under the poppy seed mixture. If the mass is too firm, add some more milk.
In a greased wreath shape, one half of dough, then the poppy seed, then the remaining dough and bake everything at 180 degrees for 80-90 minutes.
Cover with icing after cooling and sprinkle with some unground poppy seed just before hardening.
