Cheese and poppy seed cake

Ingredients for 1 servings:

• 300 ml milk
• 100 g poppy seeds, ground
• n. B. sugar
• 250 g wheat flour type 550
• 50 g raw cane sugar
• ½ package baking powder
• 3 tbsp milk
• 1 egg(s)
• 50 g butter or margarine
• 250 g low-fat curd cheese
• 100 g cream cheese
• 20 g vanilla pudding powder
• 25 ml milk
• 40 g raw cane sugar
• 2 eggs
• 20 g vanilla pudding powder

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

for a 26cm springform pan

For the poppy seed filling, mix the pudding powder with the poppy seeds in the cold milk, bring to a boil, and allow to swell, stirring constantly. Sweeten to taste with sugar. Make a dough from the ingredients for the shortcrust pastry and roll out into a circle approximately 30 cm in diameter. Line the bottom of a 26 cm springform pan with baking paper and grease the sides. Press the dough into the pan, creating a 2 cm high edge. Prick the bottom several times with a fork. For the quark filling, mix the quark with cream cheese, eggs, sugar, milk, and pudding powder until smooth. Pour the poppy seed mixture into the pan and smooth it down. Pour the quark mixture over the top and smooth it down. Bake in an oven preheated to 170°C (fan assisted oven) for approximately 40-45 minutes on the middle rack. Turn off the oven after the baking time and let the cake stand for 15 minutes with the oven door slightly ajar (stick a wooden spoon in the door!). Then remove from the tin and let cool completely on a wire rack.