Quark poppy seed cake

Ingredients for 1 servings:

• 125 g sugar
• 3 eggs, size M
• 125 g low-fat curd cheese
• 100 g rapeseed oil
• 2 cl rum
• 50 g milk
• 125 g wheat flour type 405
• 100 g poppy seeds, ground
• ½ pack of baking powder
• 200 g powdered sugar
• some lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

sweet and not so dry, for a 25 cm springform pan

Separate the eggs and chill the egg whites. Sift together the flour and baking powder and mix with the poppy seeds. Beat the egg yolks and sugar with a hand mixer until creamy. Mix in the quark, milk, oil, and rum one after the other. Fold in the flour mixture. Beat the egg whites with a pinch of salt until very stiff and then fold into the poppy seed batter with a spatula until evenly mixed. Line the bottom of a 25 cm springform pan with baking paper and pour in the batter. Preheat the oven to 180°C (top/bottom heat). Bake the cake on the middle rack for 30-35 minutes. Cool on a wire rack. Mix the icing sugar with the lemon juice until thick and spread over the cold cake.