Poppy Seed Cake with Cottage Cheese, Applesauce and Plum Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 375 g wheat flour
- 1 pack dry yeast
- 75 grams sugar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 1 pinch (s) clove powder
- 50 ml oil
- 1 egg (s)
- 200 ml milk
- 1 pack poppy seeds - fix (250g)
- 100 ml whipped cream
- 1 egg (s)
- 25 g suar
- 3 tablespoon rum
- 250 g quark
- 1 packet vanilla sugar
- 1 lemon (juice and zest)
- 1 egg (s)
- 25 g suar
- 1 glass plum jam (450 g)
- 1 glass applesauce (720 g)
- 300 g wheat flour
- 150 grams sugar
- 1 teaspoon cinnamon
- 1 packet vanilla sugar
- 200 g butter
Print Recipe
Pin Recipe Instructions
- Mix the sifted flour with the dry yeast. Add sugar, vanilla sugar, salt, clove powder, oil, egg and milk. Work the ingredients with the dough hook first on the lowest, then on the highest level in 5 minutes to form a dough. Cover and leave to rise in a warm place until its volume has visibly increased.
- Dust the dough lightly with flour, take it out of the bowl and knead briefly on the work surface. Roll out on a greased baking sheet to 30 x 40 cm, place a baking frame around it.
- For the topping, bring the poppy seeds to the boil with the cream and let cool down a little. Stir in egg, sugar and rum. Mix the quark with the sugar, vanilla sugar, lemon juice and lemon zest and the egg. Place palm-sized patches of the poppy seeds and quark mass and the plum jam on the dough and fill in the spaces with applesauce.
- For the crumble, sift the flour into a mixing bowl, mix with the sugar, cinnamon and vanilla sugar. Add the butter and use the dough hooks to make crumbles of the desired size and distribute them evenly on the dough.
- Let the dough rise again until it has visibly increased its volume.
- With top / bottom heat 180 ° C, preheated, hot air 160 ° C, not preheated, gas level 2-3 preheated
- Bake for 35-40 minutes.
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