Poppy Seed Curd Cake with Sprinkles

Summary

Prep Time	30 mins
Total Time	1 hr 6 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the shortcrust pastry:

For the topping: (quark topping)

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)

Instructions

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.
For the quark topping, process the quark with sugar, lemon zest, cheesecake aid and melted butter with the mixer to a smooth cream.
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.
Bake in a preheated oven at 175 degrees for 45-50 minutes.

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