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.