A simple but delicious cake recipe:
Prepare a yeast dough from the dough ingredients, roll it out on a tray and let it rise.
Bring the milk and salt to the boil, add the semolina and let it swell at a low temperature. Remove from heat and mix in poppy seeds, sugar and honey. Blanch (scald) the raisins with boiling hot water and drain. Stir the raisins, cinnamon and rum into the mixture and spread evenly on the yeast dough.
For the curd topping, stir all ingredients together well. Mix the powidl with the rum and alternate with the curd mixture, spooning it onto the poppy seed topping.
Cook the crumbles from the ingredients provided and sprinkle with the almond slivers. Let the cake rise for another 15 minutes before baking it for 35 minutes in the oven heated to 200 °C (hot air: 160 °C).
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