Rolled Poppy Seed Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the filling:
- 200 g poppy seed bakin
- 100 ml milk
- 100 g marzipan paste
- 100 g almonds, chopped
For the dough:
- 300 grams flour
- 1 packet baking powder
- 75 grams sugar
- 1 pinch (s) salt
- 150 g quark, 20% fat
- 6 tablespoon oil
- 6 tablespoon milk
- 1 lemon (s), grated zest, untreated
- Flour for rolling
For the cast:
- 50 g powdered suar
- 0.5 ½ lemon (s), add the juice
Print Recipe
Pin Recipe Instructions
- Put the poppy seed baking in a bowl, bring the milk to the boil, add, stir and let everything swell for approx. Add the marzipan and almonds and stir everything to a smooth mass.
- For the quark oil dough, use all the ingredients to make a smooth dough. Roll out into a rectangle (30 x 25 cm) on a lightly floured work surface. Spread the poppy seed mixture evenly on top and roll up from the narrow side.
- Line a box cake tin (25 cm long) with baking paper, place a poppy seed roll inside and bake at 175 degrees C for about 1 hour. Let cool on a wire rack.
- Stir the icing sugar and lemon juice until smooth and spread evenly over the poppy seed cake.
- Makes about 15 slices.
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