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).
Poppy seed filling:
100 g of sugar
100 g butter
250 g poppy seeds
1/4 l milk
2 eggs
1 Ms. cinnamon
1 dash of lemon
500 g low-fat quark
Bring the milk to the boil and add the ground poppy seeds and allow to swell, cool.
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.
Streusel:
100 g butter
100 g of sugar
150 grams of flour
Knead everything into crumbles and pour onto the poppy-seed quark filling.
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.