Poppy seed cake in glass with IBIS milk roll for Christmas
Difficulty:
Preparation time: 30 minutes
Serving size: 4
Ingredients
- 3 IBIS Milk rolls
- 100 g Raisins
- 800 ml Milk
- 100 g Sugar
- 1 P. Vanilla sugar
- 100 g Almonds silvers
- 200 g Poppy seeds
Moreover:
- 4 Spoons roasted almond slivers for sprinkling
- 4 Spoons Egg nog or raspberry syrup for drizzling
Instruction
Cut the milk rolls crosswise into slices approx. 1 cm thick. Preheat the oven to 100 °C top/bottom heat. Spread the roll slices on the baking tray and toast for approx. 10 minutes. Take them out and let them cool down.
Put the raisins in a sieve and rinse with hot water. Bring the milk to a boil while stirring. Add raisins, sugar and vanilla sugar. Bring everything to the boil again while stirring. Then add slivered almonds and poppy seeds. Bring to a boil again while stirring, then immediately remove from heat.
Spread one-third of the bun slices on the bottom of four dessert glasses. Cover with one-third of the poppy seed mixture. Continue in this manner until poppy seeds and milk buns are used up. Allow to cool and then let stand, covered, in the refrigerator for at least 6 hours.
Before serving, sprinkle 1 tablespoon of slivered almonds on each glass and finally drizzle with a little eggnog or raspberry syrup.
