Poppy seed cranberry cake

Baking made easy

POPPY SEED CRANBERRY CAKE_

Preparation: Mix the wheat flour, yeast, sugar and whole milk into a firm dough and leave to rest for one hour.

Poppy seed mixture: For the poppy seed mixture, bring the milk, together with the sugar, butter and cream powder, to a boil. Mix the poppy seeds with the semolina and stir into the liquid mixture. Add the agaCRANBERRIES and whole egg to the cooled poppy seed mixture.

Preparation: Roll out the piece of dough, spread the poppy seed mixture on top and smooth it down. Mix together all ingredients for the streusel topping, crumble quickly with your fingertips and spread over the cake.

For a 60 x 40 cm sheet
approx. 30 minutes

Ingredients:
Fine streusel topping
shortcrust pastry
piece of sponge cake

Poppy seed mixture:
Cook custard using:
3 litres of milk
600 g sugar
300 g soft butter
220 g cream powder
salt and flavourings
750 g agaDAMPFMOHN® poppy seed
400 g cranberries

Ingredients for the streusel topping:
60 g soft butter
60 g sugar
120 g flour

Baking temperatur
240 °C

Recipe:
agaSAAT GmbH