Delicious biscuit cake from crumbs and milkmaid and poppy seeds

Instructions

Dough

1. Stir 200 g butter until creamy.
2. Add the egg, milk, flour and a little salt.
3. Process everything into a dough.
4. Roll the dough into a ball and place in the fridge for 30 minutes.
5. The chilled one Turn the dough through the meat grinder directly onto a baking tray.
6. Bake these strips of dough at 230 degrees until golden.

Cream

1. Milkmaid cook for 2 hours at medium heat.
2. Or buy cooked milkmaid.
3. Mix 200 g butter at room temperature and slowly add it of the caramelized milkmaid.
4. Break the strips of dough into small pieces and mix with the cream.
5. Heap the finished crumb-cream mixture onto a serving plate.
6. Draw a few strips with the chocolate icing and sprinkle with dried poppy seeds.
7. Keep the biscuit cake cool for 2 hours place.