Zubereitung

1. 1

   For the filling, bring the milk to the boil in a pan with the sugar for the filling and the vanilla sugar. Stir in the ground poppy seeds and the soft wheat semolina and bring everything to the boil once, stirring.

2. 2

   Pull the pan off the heat, cover the poppy seed filling and leave it to swell and cool completely. Spooned in warm, the filling would make the shortcrust soggy, which is why this step cannot be shortened.

3. 3

   For the shortcrust pastry, mix the plain flour with the sugar for the dough and the baking powder, add the butter or margarine for the dough in pieces along with the egg and quickly knead everything to a smooth dough.

4. 4

   Wrap the dough in cling film and chill it.

5. 5

   For the crumble, rub the plain flour for the crumble with the sugar for the crumble and the butter or margarine for the crumble between your fingers to coarse crumbs.

6. 6

   Line the base of a square baking tin about 16 cm across with baking paper cut to size and stand the empty tin in the basket to check the clearance. Only if air is left all the way round will the heat travel past the tin.

7. 7

   Press the shortcrust pastry into the tin, pulling up a small rim. Spread the cold poppy seed filling on top and scatter the crumble evenly over it.

8. 8

   Preheat the airfryer to 160 °C, because at a higher heat the crumble is dark before the base is done.

9. 9

   Stand the tin in the basket in a single layer with space around it and do not stack anything; only one tin fits in, so larger amounts are baked in two batches. Bake at 160 °C.

10. 10

    Carry on baking at 160 °C until the crumble is golden. The cake is not turned, as the filling and crumble would fall off.

11. 11

    Leave the cake to cool completely in the tin, then loosen it from the edge with a knife and lift it out.