Rolled Poppy Seed Cake

Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Stir the icing sugar and lemon juice until smooth and spread evenly over the poppy seed cake.
5. Makes about 15 slices.