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A specialty from Görlitz – Silesian Poppy-Seed Cake

For the dough:

500 g flour
125 g butter
50 g sugar
2 egg yolks
125 ml milk
1 tsp lemon peel (grated)
30 g yeast

For the filling:

250 g poppy seeds (ground)
125 g butter
125 g nuts
125 g almonds (chopped)
200 g honey
3 eggs
125 raisins (soaked in rum)
1 lemon (peel and juice)

For the crumble:
300 g flour
220 g butter
1 tsp cinnamon
1 pinch salt

To make the dough put flour in a bowl, add butter in small pieces along the side, make a pit in the flour, pour in lukewarm milk, mix with yeast and sugar, add the egg yolks and knead thoroughly. Leave to proof for an hour.
Carefully mix the ingredients for the filling in a bowl, leave for an hour.
For the crumble put the ingredients into a bowl, rub together between your hands until you get a crumbly dough.
Quickly work the yeast dough again, roll out and put on a backing tray. Leave to proof again for 30 minutes.
Spread the poppy seed filling evenly on the dough, cover evenly with the crumble.
Bake for 30 – 40 minutes at 180 °C and leave in the oven to cool, if possible over night.
Enjoy!