John Myers
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Poppy Seed Quark Crumble Cake
The perfect poppy seed quark crumble cake recipe with a picture and simple step-by-step instructions.
Shortbread base
- 75 g Butter / margarine
- 170 g Flour
- 1 Pc. Egg yolk
- 20 g Sugar
Sprinkles
- 140 g Flour
- 70 g Butter
- 70 g Sugar
Poppy seed filling
- 200 g Poppy
- 50 g Sugar
- 20 g Semolina
- 1 Pc. Protein
- 100 ml Milk
Curd mass
- 500 g Lowfat quark
- 75 g Sugar
- 2 packet Vanilla sugar
- 2 Pc. Eggs
Shortcrust pastry base
- Knead the flour, sugar, butter and egg yolks, roll out to the size of the springform pan (26 cm) and refrigerate for 30 minutes
Sprinkles
- Make crumbles from butter, flour and sugar
Poppy seed filling
- Bring the poppy seeds with the semolina and sugar to the boil in the milk, stirring constantly with the whisk, allow to cool
Quark
- In the meantime, separate the eggs from quark, sugar, vanilla sugar and egg yolks, stir until creamy, beat egg whites and fold in carefully
- When the poppy seed mixture has cooled down, stir in the egg whites quickly, take the dough base out of the refrigerator and first layer the poppy seed mixture, then the quark mixture. Finally, put the crumble on top
- Bake at 180 degrees on the middle rail for about 45 minutes
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