Poppy seed quark cake

Ingredients for 1 servings:

• 200 g butter
• 200 g sugar
• 1 egg(s)
• 500 g flour
• ½ pack of baking powder
• 500 g poppy seeds
• 200 g sugar
• 750 ml milk
• 60 g butter
• 2 eggs
• 80 g cornstarch
• 1 tbsp cinnamon, if you like
• 3 eggs
• 1 lemon(s), juice
• 750 g quark
• 300 g sugar
• 40 g cornstarch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Sheet cake

Kneaded dough: Mix all ingredients into a dough. Spread 2/3 of the dough onto a prepared baking sheet and press down. Poppy seed layer: Combine all ingredients, except the cornstarch and approximately 100 ml of milk, in a clean saucepan and bring to a boil once. Then thicken the mixture with the mixed cornstarch and let it simmer for 1 minute. Spread the mixture over the dough. Quark layer: Separate the eggs. Beat the egg whites until stiff. I always do this with a mixer. Mix the remaining ingredients and carefully fold in the beaten egg whites. Pour this mixture over the poppy seed layer. Crumble the remaining cake batter over the crumble. Baking time: approximately 60 minutes at 165°C (329°F) top/bottom heat.