Cheese and poppy seed cake

Ingredients for 1 servings:

• 250 g flour
• 75 g sugar
• 1 pinch of salt
• 1 egg(s)
• 125 g butter
• 125 ml milk
• 150 g poppy seeds, ground
• 75 g sugar
• 2 eggs
• 1 packet of vanilla sugar
• 50 g ground almonds
• some bitter almond flavor (not too much, taste!)
• 500 g cream cheese
• 200 g sour cream
• 50 g ground almonds
• 50 g cornstarch

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 30 minutes

For the base, knead all the ingredients thoroughly, wrap in cling film, and refrigerate for half an hour. In the meantime, prepare the poppy seed mixture: Bring the milk and sugar to a boil, stirring constantly, then add the poppy seeds, almonds, and bitter almond oil (it’s better to use a little less bitter almond oil, and season to taste at the end). Remove from the heat and let cool slightly. Then beat in the eggs and let the mixture cool. For the cream cheese filling, mix all the ingredients thoroughly to ensure there are no lumps. Roll out the base to fit a 26cm springform pan, making it slightly larger to allow for a rim. Then pour the base into the greased pan and press lightly into the edges. Spread the cooled poppy seed mixture on the base, then the cream cheese filling. Bake at 175°C on the middle rack for about 70 minutes (test with a wooden skewer). If the cake gets too dark on top, cover with aluminum foil. Let it cool completely before removing from the pan.