Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Bake in a preheated oven at 175 ° C top / bottom heat (convection: 160 ° C, gas: level 2) for about 50 minutes.
7. Let the cake cool down well and then sieve with icing sugar.