Put the flour in a bowl. Make a depression in the middle. Heat 1/8 l milk and 1 teaspoon sugar slightly. Crumble yeast into it, dissolve. Pour into the hollow and mix with some flour to make a pre-dough. Cover and leave to rise for 20 minutes in a warm place
Melt 150 g butter and cool. Add 100 g sugar, 1 egg and 1 pinch of salt to the pre-dough. Knead well with a hand mixer. Cover and leave to rise for 1 hour
Boil up 1 1/2 l milk, 125 g butter and 150 g sugar. Stir in semolina and poppy seeds. Allow to swell over low heat while stirring for about 5 minutes. Wash the raisins, dab dry. Stir in with almonds. Cooling
Mix 3 tablespoons of 1/4 l milk with pudding powder. Boil up the rest of the milk, 50 g butter and 3 tbsp. sugar. Stir in the pudding powder and simmer for about 1 minute. Let it cool down
Knead the dough, dust with flour. Roll out on the greased fat pan (approx. 32 x 39 cm), press up at the edge. Spread poppy seeds on top. Leave to rise for about 20 minutes.
Separate 3 eggs. Stir the egg yolks into the pudding. Beat the egg whites until stiff and fold into the pudding. Spread on the poppy seeds. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 45 minutes. Cool down. Delicious with sour cream