Quark-poppy seed-sour cream cake

Ingredients for 1 servings:

• 500 g low-fat curd cheese
• 400 g sour cream
• 500 g milk
• Grind 500 g poppy seeds (blue poppy seeds).
• 200 g cane sugar
• 1 pinch of salt
• 150 g sultanas
• 50 g rum, 54%
• 90 g rice, grind (brown rice)

Instructions

Working time approx. 40 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 17 hours

gluten-free, egg-free

Combine the dairy products with the rum and grind the poppy seeds into the mixture. Combine the dry ingredients, slowly add them, and mix everything together on medium speed for 3-5 minutes. Finally, fold in the sultanas, otherwise they will be crushed by the dough hook. Pour into a 26 cm ring tin lined with baking paper, shake until smooth, and bake in a cold oven at approximately 150°C (convection oven) for approximately 80-90 minutes. Check the needle for a firmer crust. Let cool and rest overnight. My own recipe.