Poppy Seed Curd Cake with Sprinkles

Summary

Ingredients

For the shortcrust pastry:

• 400 g flour
• 1 teaspoon Baking powder
• 100 g suar
• 1 pinch (s) salt
• 1 packet vanilla sugar
• 200 g mararine
• 2 egg (s)

For the topping: (quark topping)

• 750 g low-fat quark
• 200 g suar
• 1 bit lemon peel, grated and packet cheesecake aid
• 2 egg (s)
• 100 g butter, melted

For the sprinkles:

• 300 grams flour
• 200 g butter, soft
• 1 pinch (s) cinnamon

For the topping: (poppy seed topping)

• 2 packs poppy seed cake
• 3 egg (s)

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Instructions

1. Process the flour with baking powder, sugar, a pinch of salt, vanilla sugar, margarine and 2 eggs into a smooth shortcrust pastry. Cover and chill for about 30 minutes.
2. For the quark topping, process the quark with sugar, lemon zest, cheesecake aid and melted butter with the mixer to a smooth cream.
3. Now roll out the shortcrust pastry on a baking sheet and pour the curd cream on it and smooth it out. For the poppy seed topping, stir in the poppy seed bakery with the 3 eggs and spread on the quark cream. Now grate the crumble from the flour, soft butter and the cinnamon and spread on the poppy seed topping.
4. Bake in a preheated oven at 175 degrees for 45-50 minutes.