Poppy seed cake
How to prepare poppy seed cake:
To test the flour, 130g butter and 100g sugar rub. Two-thirds of the resulting chips lay out in the form of shape bumpers. For the filling milk, sugar and 150g butter 100g connect in a small saucepan and stir, bring to a boil. Remove from heat. Add poppy seeds, semolina and almonds. Leave for 10 minutes. Mix cottage cheese with egg and enter the weight of the poppy. Put the stuffing in the form of grease and plum jam. Sprinkle with remaining crumbs. Bake the cake for 1 hour at 180 grams. Cool and slice. Sprinkle with powdered sugar.