Espresso poppy wreath

Ingredients for 20 servings:

• 100 g butter or margarine
• 150 g sugar
• 1 pinch of salt
• 3 m.-sized eggs
• 200 g quark (low-fat quark)
• 250 g poppy seed mixture, ready to bake
• 2 tsp instant coffee powder (dissolved in 1 tbsp hot water)
• 275 g flour (wheat flour)
• 1 packet of baking powder
• 100 g powdered sugar, sifted
• 2 tsp instant coffee powder (dissolved in 1 tbsp hot water)
• 15 coffee beans, chopped, for sprinkling

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the dough, beat the butter or margarine with a hand mixer fitted with a whisk on high speed until smooth. Gradually stir in the sugar and salt. Stir until the mixture forms a thick batter. Gradually beat in the eggs (each egg for about 1/2 minute). Add the quark, poppy seed mixture and espresso or coffee powder. Mix the flour with the baking powder, sift, and stir in portions on medium speed. Pour the batter into a bundt cake tin (22 cm diameter, greased and floured) and smooth it out. Place the tin on the oven rack. Bake in a preheated oven at around 180°C (fan oven approx. 160°C/not preheated! – Gas mark 2-3/not preheated!) for about 45 minutes. Let the cake cool in the tin for about 10 minutes, then remove from the tin and turn out onto a wire rack lined with baking paper. Let the cake cool. For the glaze, combine powdered sugar and dissolved espresso powder until thickened. Cover the cake with the glaze. Sprinkle coffee beans over the moist glaze. Allow to set. Per serving: Protein: 4.6g, Fat: 8.7g, Carbohydrate: 29.4g