John Myers
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Quark and Poppy Seed Cake from Tray
The perfect quark and poppy seed cake from tray recipe with a picture and simple step-by-step instructions.
- 2 Cans Apricots or peaches
- 200 ml Canned juice for the batter
- 500 ml Canned juice for the cake topping
- 4 Eggs
- 250 g Sugar
- 200 ml Oil
- 300 g Flour
- 4 Eggs
- 750 g Lowfat quark
- 0,5 Lemon – squeezed
- 125 g Cream
- 125 g Ground poppy seeds
- 2 packet Cake glaze clear
- Fat for the shape
Preparations
- Preheat the oven to 200 ° C and grease a baking sheet. Drain the apricots or peaches and collect the juice. Of this, 200 ml will be needed later for the dough and 500 ml for the preparation of the cake topping. If you use apricots, leave them whole. If you take peaches, cut them into thicker wedges.
Making dough
- Beat the eggs and sugar to a cream – then add the juice and oil. Work in the flour and baking powder quickly. Then place the dough on the prepared baking sheet and prebake for 12 to 15 minutes.
Manufacture the topping
- Squeeze the lemon. Mix the eggs and sugar to a foam, then add the lemon juice, quark, cream and poppy seeds and stir together.
Cover the cake base
- Either place the apricot halves with the curvature upwards – or place the peach wedges on the pre-baked cake base. Then distribute the quark mixture on top and put the entire cake in the oven again for 30 minutes. Let cool after baking.
- Make the icing from the remaining juice (500 ml) according to the instructions on the package. If the juice is not enough, then stretch with water. Then spread the icing on the cake and let it cool down. Finished!
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