John Myers
Poppy Seed Cake with Cottage Cheese and Sprinkles
The perfect poppy seed cake with cottage cheese and sprinkles recipe with a picture and simple step-by-step instructions.
- For the shortcrust pastry:
- 300 g Flour
- 200 g Cold butter
- 100 g Sugar white
- 2 packet Vanilla sugar
- For the filling:
- 100 g Soft butter
- 125 g Sugar white
- 250 Milliliters Milk
- 250 g Poppy
- 2 Eggs
- 500 g Quark lean
- 0,5 teaspoon Lemon juice
- For the sprinkles:
- 100 g Cold butter
- 100 g Sugar white
- 150 g Flour
- 0,5 teaspoon Ground cinnamon
- Bring the milk to the boil in a saucepan and remove from the hob. Add the poppy seeds, stir in, allow to swell and allow to cool.
- For the dough, put butter, flour, sugar and vanilla sugar in a bowl and knead well. Shape the dough into a ball, wrap it in foil and place in the fridge for about 30 minutes.
- For the filling, beat the butter, sugar and eggs until frothy. Stir in the quark and lemon juice. Finally stir in the cooled poppy seeds.
- Pour the dough into the prepared springform pan, roll it out on the base and pull up a 3 – 4 cm high edge. Pour in the quark and poppy seed mixture. Make crumble from butter, sugar, flour and cinnamon by hand and spread over the mixture.
- Place the cake in the oven preheated to 175 degrees (convection) and bake for about 60 minutes. After the baking time, take it out of the oven and let it cool in the pan.
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