Poppy Quilt

Summary

Ingredients

For the dough:

• 5 egg (s), size M
• 200 g suar
• 1 teaspoon vanilla paste
• salt
• 125 ml oil, neutral, e.g. sunflower oil
• 125 ml egg liqueur
• 200 g flour
• 1 packet tartar baking powder (5 g)
• 80 g poppy seeds, round

For the cream: (curd mixture)

• 50 g butter, soft, plus butter for the tray
• 60 g suar
• 2 egg (s), size M
• 250 g low-fat quark
• 20 g vanilla puddin powder
• salt
• 2 teaspoons powdered sugar

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Instructions

1. 1. Grease a baking sheet (30 x 40 cm) with a little butter.
2. 2. Separate the eggs for the dough. Mix egg yolks, 100 g sugar, vanilla paste and a pinch of salt with the whisk of the food processor (or the whisk of the hand mixer) for 5 minutes until very creamy.
3. 3. Gradually pour in the oil while stirring. Pour in eggnog little by little.
4. 4. Sift the flour and baking powder and mix with the poppy seeds.
5. 5. Using a clean whisk (or whisk), beat the egg whites and a pinch of salt in a fat-free bowl until stiff. Gradually pour in the rest of the sugar, continue beating for 2 minutes.
6. 6. Stir 1/3 of the egg whites into the egg yolk mixture with the food processor.
7. 7. Fold in the remaining egg whites and flour-poppy-seed mixture with a spatula.
8. 8. Spread the dough evenly on the greased baking sheet and set aside.
9. 9. For the quark mixture, stir the butter and 30 g sugar with the whisk of the food processor (or the whisk of the hand mixer) for 5 minutes until creamy. Separate eggs, then stir in egg yolks one at a time. Stir in the quark and pudding powder.
10. 10. Beat the egg whites and a pinch of salt with a clean whisk (or the hand mixer) in a fat-free bowl until stiff. Sprinkle in the rest of the sugar, continue beating for 2 minutes. Stir 1/3 of the egg whites into the quark mixture, carefully fold in the remaining egg whites.
11. 11. Fill the quark mixture into the piping bag with a perforated nozzle.
12. 12. Spray the mass diagonally onto the dough in a grid shape at a distance of 3 cm.
13. 13. Bake the cake in the hot oven at 180 degrees (fan oven 160 degrees) on the middle rack for 25 - 28 minutes. Take out of the oven and let cool a little on the baking sheet on a rack (approx. 30 min.). Dust with icing sugar and serve. This goes well with whipped cream and cranberry compote.
14. 203 Kcal per piece with 24 pieces.