Hadassa's poppy seed cake

1 servings

Ingredients

Quantity Ingredient
150 grams Margarine; (1/3 pound)
3½ cup Flour
1 cup Yogurt or sour cream
¼ cup Milk
50 grams Yeast
2 Egg yolks
½ cup Sugar
200 grams Poppy-seed; (about 1/2 pound)
1 cup Milk
1 cup Sugar
2 tablespoons Honey
1 Lemon ; rind of
Raisins and/or nuts optional

Directions

DOUGH

FILLING

Hadassa was my mother-in-law. And this is the best ever Poppy-seed cake I had.

mix flour, yeast and warm milk. Melt the margarine and add to make the dough. You can use a food processor. Add egg yolks and sugar. Keep the dough for 12-24 hours in the fridge.

filling- heat the milk and add sugar, honey, poppy-seed and the lemon rind.

Let cook for 5 minutes on a low flame. Add raisins and/or nuts.

Divide the dough in 3. Roll as thinly as you can and fill. Roll over. You get 3 cakes about 25 cm (10 inch) long. Brush with milk or egg yolk and bake till golden brown.

Posted to JEWISH-FOOD digest by "shoshana kessel" <shoshana_k@...> on Jan 12, 1999, converted by MM_Buster v2.0l.

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