German crumb cake with poppy seeds

Step 1/5

• 18¾ g flour
• 5 g cornstarch
• ⅛ tsp baking powder
• butter for greasing
• flour for dusting

• oven
• springform pan ∅ 26 or 28 cm
• large bowl

Mix part of the flour, part of the cornstarch, and baking powder in a bowl. Grease a round springform pan, dust with flour, and preheat oven to 200°C/390°F.

Step 2/5

• ¼ eggs
• 12½ g sugar
• ⅛ tsp salt
• 6¼ ml vegetable oil
• 6¼ ml milk
• ¼ tsp vanilla sugar
• ⅝ tbsp cocoa powder

• hand mixer with beaters or stand mixer
• large bowl
• rubber spatula or wooden spoon

Beat eggs, part of the sugar, and salt for approx. 3 – 4 min. until fluffy and airy. Add vegetable oil, part of the milk, and vanilla sugar, and combine well. Carefully fold in flour mixture and cocoa powder. Transfer batter to springform pan and bake in the oven for approx. 20 min. at 200°C/390°F.

Step 3/5

• 5⅝ g cornstarch
• 12½ ml milk

• whisk
• small bowl

Whisk part of the cornstarch into part of the milk.

Step 4/5

• 62½ ml milk
• 12½ g butter
• 11¼ g sugar
• 25 g poppy seeds
• 6¼ g semolina

• large saucepan

Heat up remaining milk, part of the butter (cut into pieces) and sugar, poppy seeds, and semolina in a saucepan. Stir until combined. Pour the milk-starch mixture into the poppy seed mixture. Continue to stir for approx. 3 min., or until thickened.

Step 5/5

• 25 g flour
• 12½ g sugar
• 12½ g butter
• confectioner’s sugar for garnish

• sieve (optional)
• large bowl

Remove the half-baked cake from the oven and spread the poppy seed mixture on top. Mix remaining flour, sugar, and butter until crumbly. Spread the crumbs on top of the poppy seed mixture and bake for approx. 20 min. at 200°C/390°F until the crumbs are golden. Garnish with confectioner’s sugar if desired.

Enjoy your meal!