John Myers
Poppy Seed and Cranberry Curd Cake
The perfect poppy seed and cranberry curd cake recipe with a picture and simple step-by-step instructions.
- 250 g Flour
- 225 gram Sugar
- 2 packet Vanilla sugar
- Salt
- 5 Eggs
- 200 g Butter
- 1 Bio lemon zest
- 750 g Quark
- 1 packet Custard powder
- 125 g Dried cranberries
- 500 g Poppy-Seed back
- Combine 75 grams of sugar, 1 packet of vanilla sugar, 1 pinch of salt and 125 grams of butter, add the flour and combine everything into a smooth dough – wrap in foil and refrigerate for 30 minutes.
- In the meantime, separate 2 eggs, stir 75 grams of butter, lemon zest, 1 packet of vanilla sugar and 75 grams of sugar until frothy, stir in 2 eggs and the egg yolks.
- Mix the quark with the pudding powder and fold into the batter with the cranberries.
- Beat the egg white with the remaining sugar until stiff and fold into the quark mixture.
- Take the poppy seed cake out of the bag and stir until firm.
- Now line a springform pan with parchment paper, roll out the dough on it, pulling up one edge and piercing with a fork several times.
- Spread the poppy seeds and the quark cream in 2 layers on the dough and put them in the preheated oven for 60 minutes —- make a stick test.
- Take the cake out of the oven and let it cool down in the tin for 10 minutes, then remove it.
- Finally, sprinkle with powdered sugar and if you want to and don’t have to pay attention to your figure, enjoy with some cream …. BON APPETITE
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