|For the dough:|
|50 g||Margarine, vegan|
|5 drops||Aroma (lemon flavor) or lemon juice|
|10 drops||Taste of rum|
|18 g||Yeast, fresh|
|135 ml||Soy milk|
|For the filling:|
|250 mg||Soy milk|
|1 1/2 tsp||corn starch|
|For the crumble:|
|80 g||Margarine, vegan|
|Flour for the work surface|
Working time: approx. 45 min. Rest period: approx. 1 hr. / Difficulty level: simple / calorie p. P .: about 300 kcal
Make a liquid mixture for the dough from yeast, 50 g sugar and 135 ml lukewarm soy drink. Put in a bowl all the other ingredients for the dough, add the yeast solution and knead everything.
Cover with a cloth and leave in a warm, draft-free place for about 1 hour. If the dough has reached about double volume, knead again briefly and roll out with floured hands on a floured work surface.
For the poppy seeds, grind the poppy seeds using a blender or similar. Boil 250 ml soy drink with 150 g sugar and 2 pck vanillin sugar, add ground poppy seeds, stirring constantly. Leave briefly on low heat. Dissolve the cornstarch with a little water, mix under the poppy seed milk and bring to a boil while stirring. Allow to cool slightly and spread on the yeast dough, then form the whole into a roll.
Knead the ingredients for the crumble, sprinkle on the rolled dough and press down. Then bake the cake at 185 ° C for about 30 minutes.