Poppyseed – Vanilla Cream Cake

Summary

Ingredients

For the dough:

• 25 g suar
• 1 teaspoon Baking powder
• 15 g oil
• 55 g flour (e.. spelled flour)
• 60 ml buttermilk
• 1 egg (s)
• 20 g almond (s), rated
• 0.5 ½ lemon (s), the grated zest and the juice from it

For the cream:

• 400 ml milk
• 250 g quark (curd cheese, low-fat level)
• 150 g sour cream or sour cream
• 100 g suar
• 0.5 ½ lemon (s), the grated zest and the juice from it
• 50 g poppy seeds
• 1 packet custard powder (vanilla)
• Fat for the shape

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Instructions

1. For the dough, beat the oil, sugar and egg until frothy. Now add the buttermilk, lemon zest and lemon juice. Add the flour mixed with baking powder and the almonds to the thick dough and fold in. Pour the dough into a greased springform pan.
2. Pre-bake in a preheated oven at 180 ° C to 200 ° C for approx. 15 minutes.
3. For the cream, mix the sour cream or sour cream with the curd cheese, vanilla sugar, lemon zest, lemon juice and sugar.
4. Cook a pudding from the 400 ml milk according to the package instructions and stir 2/3 of the finished pudding into the curd mixture. Stir the poppy seeds into the remaining third of the pudding.
5. First pour the poppy seed mixture onto the pre-baked dough, then pour the curd mixture on top and smooth everything over.
6. Bake in the still hot oven for another 20 minutes. Let cool down completely.