Poppy seed pudding crumb cake with lemon glaze

Tip: tap a step to mark it as done.

1. Make the crumb mixture

   Work the flour, powdered sugar, vanilla sugar, butter, and egg yolk into a crumbly mixture. Sprinkle half into the bottom of a round cake pan or small baking pan and press down.

2. Cook the poppy seed pudding

   Cook the milk, pudding mixes, and granulated sugar into a thick pudding. Remove from the heat, stir in the poppy seeds while the pudding is hot, and let cool.

3. Fold in the beaten egg white

   Beat the egg white with the vanilla sugar until stiff peaks form, then gently fold it into the cooled poppy seed pudding.

4. Bake the cake

   Pour the filling over the crumb base in the pan, smooth the surface, and sprinkle with the remaining half of the crumb mixture. Bake at 180 °C (350 °F) for about 45–55 minutes, until the top is crisp and brown. The center will still be slightly jiggly but will set as it cools.

5. Spread on the glaze

   Stir the lemon juice and powdered sugar together until smooth, spread over the cooled cake, and let the glaze dry. For the best slices, cut the cake the next day using a long, wet serrated knife.

   Recipe by: Iva Vargová

Tip: Use cold butter for the crumb mixture and rub it into the flour briefly with your fingertips so the mixture stays crumbly. Press the bottom layer down with the bottom of a glass to keep the filling from seeping through.

This recipe was translated from the Slovak original: Krehký makový koláč s pudingom a citrónovou polevou