• Rest of the dough
• 1 tablespoon sugar
• 2 tbsp. flour

Step 1- The dough

• Combine 350 g flour, 150 g sugar, 8 g vanilla sugar, 3 level tsp baking powder, 1 pinch salt, 175 g vegetable butter and 2 tbsp applesauce in a large bowl. This works best with your hands.
• Grease the baking pan with a little oil.
• Now press the dough into the mold with your hands and form a rim about 2 cm high.
• The dough should be applied quite thinly, about 0.5 cm.
• There should be about a "kiwi-sized" portion of the dough left at the end. More is okay, if less, the amount might not be enough for the crumble.
• Preheat the oven to 200°C with top and bottom heat or 180°C convection.

Step 2- Poppy seed filling + first baking

• In a small saucepan, mix one packet vanilla pudding powder with the 80 g sugar.
• Then add a small shot of the 400 ml oat milk and mix with a whisk until no lumps are visible.
• Top up with the rest of the oat milk and heat the content over medium heat, stirring constantly.
• Then add the 100 g ground poppy seeds and bring to the boil briefly, stirring constantly otherwise it will burn ;).
• Allow the mixture to cool briefly and then pour it onto the dough.
• Smooth the mass and shake briefly and carefully.
• Then bake at 180°C for 10 min.

Step 3- Crumble + second baking

• Mix the rest of the dough with 1 tablespoon of sugar and 2 tablespoons of flour, forming crumbles. The dough should be so dry that it hardly binds. If the dough is too wet simply add another tablespoon of flour.
• When the 10 minutes are over, carefully take the cake out of the oven and spread the crumble over it.
• Put the cake back in the oven at 180°C for another 12-15 minutes.
• After the baking time, remove the cake from the oven and let it cool completely. Use a sharp and thin knife to carefully loosen the edges from the cake.

Enjoy!