Process the flour with 200 g sugar, an egg yolk (save the egg white) and the butter into a shortcrust pastry, seal airtight with cling film and place in the refrigerator overnight.
The next day, separate the remaining 6 eggs and prepare the Dutch Oven. It is best to line it with baking paper to get the cake out better afterwards. Allow the dough to reach room temperature so that it can be processed more easily, then distribute it evenly on the bottom of the pot and pour the finished poppy seed baking mixture on top.
Mix the egg yolks with 150 g sugar, the yoghurt, the low-fat quark, the vanilla sugar, the lemon juice and the lemon zest. Beat the egg whites with a pinch of salt until stiff and fold carefully into the cheese mixture. Spread the mixture on the cake base and smooth the surface.
Fill the Dutch Oven with charcoal briquettes and bake the cake over low heat (approx. 170 ° C) for about 1.5 hours until the surface is evenly browned. Make a visual inspection after 1 hour of baking time.
The finished cake should cool down in an open pot so that it can then be removed from the baking paper, ideally with 4 hands. In my case it is a 12 Dutch Oven that was heated with 21 charcoal briquettes.
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