Quark poppy seed cake

Ingredients for 1 servings:

• 250 g butter, soft
• 125 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 500 g flour
• 2 tsp baking powder
• 1,500 g quark (low-fat quark)
• 200 g sugar
• 3 eggs
• 1 pinch of salt
• 100 g butter and 2 packets of cheesecake yolk
• 2 packs of poppy seeds
• 2 eggs

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cream the butter with sugar and vanilla sugar until fluffy. Beat in the eggs one at a time. Knead in the baking powder mixed with the flour. Combine all the ingredients for the quark topping in a bowl and mix well. Combine the poppy seed mixture with the eggs. Roll out 2/3 of the dough evenly on a greased baking sheet. Spread the quark mixture evenly over the dough, then spread the poppy seed topping on top. Roll out the remaining dough flat, use a pastry wheel to form strips approximately 1 cm wide, and arrange them in a lattice pattern on top of the poppy seed mixture. Bake for 50 minutes at 175°C (160°C fan oven).