Poppy Seed Cake with Berry Compote

For the poppy seed cakes with berry compote, first melt the yeast in the cow’s milk. Knead the sugar, flour, egg, poppy seed mixture, fat and salt into a smooth dough. Let the dough rise in a warm place.

Then knead properly on a floured work surface. Form into a roll, cut into 16 pieces and shape into balls. Place the balls close together in a gratin dish (approx. 20 x 30 cm).

Heat cow’s milk, sugar and butter and pour over the balls. Put the pan in the oven and bake at 200 °C (level 3) for about half an hour. If necessary, cover with paper at the end.

For the compote, clean and rinse fresh fruit or thaw frozen fruit. Bring juice and jam to a boil. Mix cornstarch and liqueur, add to juice and bring to a boil briefly. Then add the berries.

Spread the berry compote on large flat plates, place the warm booklets on top and dust with powdered sugar. Serve the poppy seed cakes with berry compote immediately.

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