Vanilla Poppy Seed Cake with Sprinkles
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 300 grams flour
- 1 teaspoon Baking powder
- 150 grams sugar
- 1 packet vanilla sugar
- 1 sachet flavor (Orange Back)
- 175 g butter or mararine (e.. Sanella)
- 1 egg (s)
For the cream:
- 750 ml milk (whole milk)
- 2 packs custard powder (vanilla)
- 5 tablespoon sugar
- 6 cl Grand Marnier
- 1 pack ready-to-use mix (poppy seed fix)
- 500 g quark (40%)
- 2 egg (s)
- 50 g cornstarch
For the sprinkles:
- 250 g flour
- 200 g butter
- 150 grams sugar
- 0.5 teaspoon ½ cinnamon
- 2 tablespoon powdered sugar
Print Recipe
Pin Recipe Instructions
- For the dough, sieve the flour with the baking powder into a bowl and quickly work with all the other dough ingredients into a smooth dough. Shape into a ball and chill for approx. 30 minutes.
- In the meantime bring the milk to the boil. Mix the pudding powder with the sugar and the Grand Marnier in a small bowl. Then stir into the boiling milk and let it boil briefly. Let the pudding cool down a bit.
- Line a deep baking sheet with parchment paper. Roll out the cooled dough using a pizza dough roller so that a dough edge is formed. Prick the dough base several times with a fork so that it does not bulge when baking.
- Now beat the poppy seed fix, the quark, the eggs and the cornstarch under the pudding mixture. Spread the mixture on the dough and chill briefly.
- Now put the ingredients for the crumble (be careful with the cinnamon, this is not for everyone with the poppy seeds!) In a bowl. First use a mixer, then use your fingers to make the typical sprinkles. Spread over the poppy-seed curd mixture.
- Bake in a preheated oven at 175 ° C top / bottom heat (convection: 160 ° C, gas: level 2) for about 50 minutes.
- Let the cake cool down well and then sieve with icing sugar.
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