Poppy seed vanilla cream cake

Ingredients for 1 servings:

• 25 g sugar
• 1 tsp baking powder
• 15 g oil
• 55 g flour (e.g. spelt flour)
• 60 ml buttermilk
• 1 egg(s)
• 20 g almond(s), grated
• ½ lemon(s), the grated peel and the juice
• 400 ml milk
• 250 g quark (low-fat curd cheese)
• 150 g sour cream or sour cream
• 100 g sugar
• ½ lemon(s), the grated peel and the juice
• 50 g poppy seeds
• 1 packet of pudding powder (vanilla)
• Fat for the mold

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

finely nutty, fresh and deliciously creamy

For the dough, beat the oil with sugar and egg until fluffy. Now add the buttermilk, lemon zest and lemon juice. Add the flour mixed with baking powder and the almonds to the thick dough and fold in. Pour the dough into a greased 20 cm springform pan. Bake in a preheated oven at 180°C to 200°C for about 15 minutes. For the cream, mix the sour cream or sour cream with the low-fat curd cheese, vanilla sugar, lemon zest, lemon juice and sugar. Make a pudding from the 400 ml milk according to the package instructions and stir 2/3 of the cooked pudding into the curd cheese mixture. Stir the poppy seeds into the remaining third of the pudding. First pour the poppy seed mixture onto the pre-baked dough, then pour the curd cheese mixture on top and smooth everything down. Bake for another 20 minutes in the still-hot oven. Allow to cool completely.