I suggest you cook German poppy cheese curd (poppy cheese pan), but with some of my changes. The original recipe uses semolina, which I replaced with pudding and increased the number of eggs. The curd cake with poppy seeds is very tasty, everyone will like it, at least for those who love poppy seed baking!
Summary
Prep Time
20 mins
Cook Time
70 mins
Total Time
90 mins
Course
Main Dish
Cuisine
German
Ingredients
For the dough:
Flour – 300 g
Sugar – 150 g
Butter – 150 g
For filling:
Cottage cheese – 600 g
Poppy – 200 g
Milk – 400 ml
Butter – 150 g
Eggs – 3 pcs.
Pudding (dry mix) – 1 sachet (40 g) or starch (corn or potato) – 50 g
Grind everything together with your hands into crumbs.
Then put 2/3 of the prepared sand crumbs on the bottom of a split form with a diameter of 24 cm, tamp them with your hands, and put them in the refrigerator.
Pour milk into a saucepan, add sugar, vanilla sugar, butter, put on fire, and, stirring occasionally, bring to a boil.
Add poppy seeds to the boiled milk, mix and boil for 3-4 minutes.
Cover with a lid, then remove from heat and let stand for 10-15 minutes so that the poppy evaporates well.
Grind cottage cheese or grind with a crush.
Add pudding (or starch) and eggs to the curd.
Beat everything with a blender or mixer until smooth.
Add milk-poppy to the curd mass, mix everything well until smooth, then beat a little with a mixer.
Pour the finished curd-poppy filling onto the chilled dough.
Sprinkle with the remaining sand crumbs on top. Send the shortcrust pastry pie with cottage cheese-poppy filling into the oven preheated to 180 degrees for 60-70 minutes.
After baking, leave the cottage cheese-poppy cake in a baking dish to cool completely so that the filling thickens, as the cake will be a little thin in the middle.
And only after that, it will be possible to cut the curd pie into pieces and enjoy delicate curd pastries with poppy seeds.
The German poppy curd is ready. Oh-very tasty! All lovers of poppy and crisp will love this curd pie!
Ingredients
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