Use the dough hook to make a shortcrust pastry from flour, baking powder, 100 g sugar, 100 g cold butter and 1 egg and press 2/3 of it on the base of a 26-inch springform pan.
For the quark mixture, stir together quark, vanilla pudding powder, 100 g sugar, 50 g melted butter and 3 eggs and place on the shortcrust pastry base.
For the poppy seed mixture, stir together the poppy seed baking and 3 eggs and spread over the quark mixture.
Then roll out the remaining shortcrust pastry thinly, cut into narrow strips and place on the cake as a diamond pattern.
Bake at about 175 degrees for about 50 - 60 minutes on the middle rack.
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