Semolina Guglhupf with Curd Poppy Seed Filling

For the semolina guglhupf with curd poppy seed filling, first prepare the two fillings. For the poppy seed filling, bring the milk to the boil and mix with poppy seeds, lemon zest, honey and sugar.

Simmer briefly and then remove from heat and let cool. For the curd filling, mix all ingredients together until smooth. Preheat the oven to 160 degrees Celsius.

Butter a cake pan and dust with flour. Sift flour, semolina and baking powder. Separate the eggs, beat the egg whites with 1/3 of the sugar until stiff. Cream the soft butter with the remaining sugar, vanilla sugar, lemon zest and salt.

Stir in the yolks one by one. Fold in the flour mixture with the snow, adding a little milk if needed. Pour 1/3 of the dough into the form. Spread the poppy seed filling in small blobs.

Pour the second third of the dough on top. Then spread the curd cheese filling in small dots on top. Finish with the remaining third of the dough. Bake the Gugelhupf in the preheated oven for about 50 minutes and test it with a chopstick – no more dough should stick to the chopstick.

Remove the cake from the oven, let it cool a bit and turn it out onto a cooling rack. Serve the semolina cake with curd poppy seed filling sprinkled with powdered sugar.

Preparation Tip:

If you like, you can also cover the semolina cake with curd poppy seed filling with an egg white sugar glaze.

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