Poppy seed cake with poppy seed mix and pudding

Ingredients for 1 servings:

• 180 g flour
• 120 g butter, soft
• 2 tsp baking powder
• 2 eggs
• 4 tbsp sugar
• 2 packets of vanilla pudding powder
• 1 liter of milk
• 4 tbsp sugar
• 2 packs of poppy seed cake (250 g each)
• 1 cup of quark (500 g)
• 4 eggs
• 1 cup sour cream
• 100 g sugar
• 1 dashes lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Evi’s favorite poppy seed cake

For the base, mix together the flour, baking powder, a pinch of salt, and sugar. Using a dough hook, mix in the softened butter and egg and knead well. Place the dough in the refrigerator. For the topping, cook 1 liter of pudding according to the instructions (the 4 tablespoons of sugar are for the pudding) and mix with the 2 packets of poppy seed flour and the quark until smooth. Now spread the dough on a baking tray, adding a little flour. Spread the poppy seed mixture on top. For the topping, separate 4 eggs and beat the egg whites until stiff. Add the 4 egg yolks, the sour cream, sugar, and a dash of lemon to the egg whites. Carefully fold in and mix well. Season to taste with sugar or lemon and spread over the poppy seed mixture. Bake in a preheated oven at 180°C (350°F) for approx. 40 minutes. Tip: For a 26cm springform pan, halve the quantities.