Schlesischer Mohnkuchen (Silesian Poppyseed cake)

Being one-quarter Silesian that I am, I am completely infatuated with Mohnkuchen, one of my absolute favorite desserts. Actually, anything filled with mohn, or poppyseed filling, is a must-eat-right-now for me — this includes Austrian Germknoedl, Jewish Hamentaschen, etc. It must be something in my blood…or maybe not, because I do inadvertently convert people who try it.
On my last trip to Berlin, I ate so much Mohnkuchen that if I had been tested for drugs, they would have institutionalized me on the spot. (you do know, poppy seeds are from the opium plant…) With no way to actually bring some home (you know, U.S. Customs), I decided to, at the very least, bring back a pack of Mohn-Fuelle (or poppy seed mix).
This meant, of course, that I’d have to find a decent recipe to put the poppy seed filling into. I found this and this online, which, along with this handy-dandy converter, allowed me to create the following recipe:

For those of you lucky enough to get your hands on ready-to-bake poppy seed mix (they do sell an overly sweet version in the states in cans in the baking section), there is no need for a poppy seed mix recipe. Once I got a mohn-fuelle that needed only milk added — it was a 250g package, and I had to add 75g (or 5 tbs) milk to mix. If you want to work completely from scratch, say, from ground poppy seeds, then you will need to add some sugar and vanilla or lemon, as well as milk. One of the links above had more of that info, but in German. If you need a translation, let me know.

Beat the butter and sugar together till a bit fluffy, then add in the egg. Beat more, then splash in some vanilla and lemon extract for flavor. Pour in the flour, baking powder, and salt, and mix. It will be dry, so you will then need to add the 3 tbs of milk until the dough holds together.
Take any shape pan, medium sized (I used a 9″ diameter circle), and press half the dough down. Make sure the edges turn up a bit, to hold in the poppy seed mix. Pour in the poppy mix, then cover the top with strips of dough. Bake at 350 degrees til done.
Note:
On some ovens, the top will brown too quick while the bottom stays uncooked underneath the poppy mix. In this case, cover the top with aluminum and bake longer. Or, pre-bake the bottom layer (without poppy mix), so that it gets at least half-done beforehand. Be careful, though, because overbaking will make the cake part of the Mohnkuchen a bit dry.