Blob Cake




Rating: 4.58 / 5.00 (113 Votes)


Total time: 1 hour

Servings: 16.0 (servings)

For the yeast dough:










For the curd topping:







For the poppy topping:







For the powidl coating:





For the crumble:






Instructions:

For the blob cake, slowly heat the milk, honey and margarine over low heat until the fat has melted.

Mix the flour with the dry yeast and salt, then add the fat-honey mixture and the egg, knead well (if the dough is too firm, add a little rapeseed oil) and keep warm.

For the curd, poppy seed and powidl topping, mix the ingredients together and set aside in bowls. Knead the ingredients for the crumble together until larger lumps form and also provide.

Spread the risen yeast dough on an oiled baking sheet. Spread the curd, poppy seed and powidl topping alternately in blobs on the dough.

Then spread the crumbles over the cake and let it rise again for about 15 minutes. Bake the blob cake at 180°C for 25 minutes.

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