Poppy seed cake with oat crumbles

Preparation

• 1
  Preheat oven. Wash the lemons, grate the peel, squeeze and knead together with the remaining ingredients of the dough to form a crumbly mass. Press half of the dough onto a baking tray lined with baking paper.
• 2
  Mix 1/8 l milk with the pudding powder. Bring the remaining milk to the boil. Add the pudding milk to the boiling milk while stirring and bring to the boil again. Allow to cool.
• 3
  Beat the egg whites until stiff and drain the tangerines. Then fold in the poppy seeds, 2-3 tablespoons of lemon juice, tangerines and beaten egg whites. Pour the mixture onto the base and sprinkle with the remaining dough as a sprinkle and with delicate Kölln flakes.
• 4
  Bake and possibly cover with aluminum foil after 20-25 minutes.
• 5
  Top/bottom heat: 200°C Circulating air: 180°C Baking time: approx. 45 minutes Preparation time: approx. 40 minutes
• 6
  With half the amount of dough, this cake also works wonderfully in a springform pan.