This delicious Polish Jewish recipe, particularly adapted to the winter cold, will delight the taste buds of young and old alike…. To be enjoyed with a hot tea!
For a square mold of 21X21cm
Ingredients :
For the sweet pastry:
– 420g of flour
– 250g cold unsalted butter
– 70g icing sugar
– 50g almond powder
– 100g beaten egg
– vanilla powder
Poppy Seed Stuffing:
– 375g of poppy seeds
– 450ml semi-skimmed milk
– 135g of honey
– 200g of sugar
– 200g almond powder
– 125g egg
– 90g raisins
Preparation :
For the sweet pastry:
Put all the ingredients except the egg in a bowl. Beat until the butter is incorporated. Then add the beaten egg. Incorporate well then form the dough into a ball and place it in the fridge in stretch film for the rest of the recipe.
Poppy stuffing:
Put the poppy seeds in the milk and heat over medium heat while constantly stirring with a wooden spoon. The mixture will boil: the seeds must be allowed to absorb the milk. After half an hour, the milk has almost completely disappeared.
When you can no longer see the milk at the bottom of the pan, add the sugar and honey. Then the raisins. Then the almond powder.
Return to medium heat and cook, stirring, for another 20 minutes. The sugar liquefies everything, so it must be cooked again to obtain a less moist stuffing.
Afterwards :
Remove from the heat while you coat the mold with the batter. Take the dough out of the fridge and cut into 1/3 – 2/3, lightly flour the ball 2/3. Then place it on parchment paper. Spread it fairly thinly on a surface corresponding to the bottom and sides of the mould.
Preheat the oven to 180°C.
Put the dough in the mold previously buttered. Flatten well on the sides.
Add the beaten eggs to the lukewarm stuffing and mix well.
Pour the stuffing into the mold.
Thinly roll out the last third of the dough then place on top of the pan. Join the top dough and the bottom dough well. Cut the excess dough with a knife.
The cake is ready to go in the oven about fifteen minutes before the passage of the brush for the egg wash.
Put back in the oven for about 30 minutes. The cake should be golden brown. Unmold once cooled and place on a baking rack. Cut into 16 parts.
