Poppy seed cake with crumbles

Ingredients for 1 servings:

• 375 ml milk
• 50 g butter
• 50 g sugar
• 250 g poppy seeds, freshly ground
• 50 g semolina (soft wheat semolina)
• 50 g almonds, chopped or flaked
• 1 egg(s) (size M)
• 3 tbsp raisins, soaked in rum, if desired
• some rum for soaking
• 125 g low-fat curd cheese
• 4 tbsp oil, neutral (e.g. sunflower oil or rapeseed oil)
• 4 tbsp milk
• 60 g sugar
• 1 pinch of salt
• ½ pack of baking powder
• 200 g flour
• Fat for the mold
• Flour for the work surface
• 100 g butter
• 100 g flour
• 50 g sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Quark – oil – dough, super fast

Bring the milk, butter, and sugar to a near boil until the butter has melted. Mix the remaining ingredients in a bowl and pour over the hot milk mixture, mix thoroughly, and let cool. For the crumble topping, knead the butter, flour, and sugar until crumbly, then chill. For the dough, mix the quark with the oil, milk, salt, and sugar. Mix the flour with the baking powder and stir into the quark mixture (use a dough hook, but this can also be done by hand). Line the bottom of a 26 cm springform pan with baking paper and grease the sides well. Roll out 2/3 of the dough for the base and use the rest to form the sides (dust the work surface with flour). Pour the filling onto the dough in the pan and top with the crumble. Bake at 180°C (top/bottom heat, fan: about 160°C) for about 45 minutes. Let cool slightly in the pan, then transfer to a wire rack.