Add all ingredients for the cake crust to a large bowl and knead until well combined. Wrap into cling film and allow to rest refrigerated for about 30 minutes.

In the meantime, start with the filling. Add raisins to a small bowl and cover them with hot water.

Add milk, sugar, poppy seeds, ½ cup soft wheat semolina, vanilla extract, and a pinch of salt to a saucepan and heat on medium heat. Stir frequently and cook for about 5-10 minutes until the mixture has thickened and comes to a brief boiling.

Transfer filling to a mixing bowl and grind through a meat grinder using the smallest blade or blend with an immersion blender. In case you don´t have a grinder of immersion blender just omit this step.

Preheat the oven to 350 F.

Cut the butter for the filling into small pieces and mix it gradually into the filling, making sure everything is well combined.

Blend in apple sauce and almond extract.

Whisk the egg, add to the poppy seed filliing and mix well.

Drain the raisins and add also to the filling.

Grease a springform pan (8-10-inches works best for this recipe).

Line the springform pan bottom with dough and pull some dough up on the sides to form an about 1-inch-high rim.

Add flour, sugar, soft butter, vanilla extract, and almond slices to a mixing bowl, knead until crumbles (streusel) form.

Pour the filling into the baking pan and place the streusel on top of the filling.

Bake for 60 minutes in a to 350 F preheated oven.

Shut off oven and allow the cake to sit at rest heat in the oven until the oven is completely cooled down.

Remove the cake from oven and allow to cool completely before removing from pan.

Transfer to a cake plate and dust with powdered sugar.