Poppy Seed Cake with Cottage Cheese and Sprinkles

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 450 g flour
  • 400 g butter
  • 300 g suar
  • 250 g round poppy seeds
  • 250 ml milk
  • 2 egg (s)
  • 1 pinch cinnamon
  • 1 squirt lemon juice
  • 500 g low-fat quark
Poppy Seed Cake with Cottage Cheese and Sprinkles
Poppy Seed Cake with Cottage Cheese and Sprinkles
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Instructions

  1. For the shortcrust pastry 300 g flour, 200 g butter, 100 g sugar. Make a shortcrust pastry from these ingredients and lay out a mold (the bottom and the edge).
  2. Poppy seed filling:
  3. 100 g of sugar
  4. 100 g butter
  5. 250 g poppy seeds
  6. 1/4 l milk
  7. 2 eggs
  8. 1 Ms. cinnamon
  9. 1 dash of lemon
  10. 500 g low-fat quark
  11. Bring the milk to the boil and add the ground poppy seeds and allow to swell, cool.
  12. Mix the butter, sugar, egg yolk, lemon, cinnamon and low-fat quark, then add the cooled poppy seeds. Finally fold in the whipped egg whites. Put on top of the shortcrust pastry.
  13. Streusel:
  14. 100 g butter
  15. 100 g of sugar
  16. 150 grams of flour
  17. Knead everything into crumbles and pour onto the poppy-seed quark filling.
  18. Bake on the 3rd rail for approx. 1 hour at 150 - 160 degrees hot air. Preferably on the grill rack. Place a baking sheet with parchment paper in the bottom rail so that the oven does not become encrusted and the cake runs out a little while baking.

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