Preparation: Dilute the poppy seed mixture used in the base recipe with 0.5 litres of water. Roll out the yeast dough to 60 x 40 cm, place on a greased 60 x 40 baking sheet and stipple. Spread the poppy seed mixture diluted with water using an angled spatula and then place the sponge roll on top.
Mix all the ingredients for making the crispy topping, excluding the agaKÖRNERMISCHUNG well and bring to the boil. Fold in the agaKÖRNERMISCHUNG and quickly spread it on the sponge cake roll using the angled spatula.
Ingredients:
3.5 kg poppy seed mixture (base recipe)
0.5 l water
1.0 kg yeast dough
60 x 40 cm sponge roll
Crunchy coating:
250 g butter
400 g sugar
85 g glucose syrup
340 g liquid cream
800 g agaKÖRNERMISCHUNG
Baking temperatur
190 °C
Baking time
ca. 38 – 43 Minuten
Recipe
agaSAAT GmbH
Recommended by renowned bakery trade schools
