Quark poppy seed cake

Ingredients for 1 servings:

• 150 ml milk
• 120 g poppy seeds, ground
• 30 g sugar
• 1 packet of vanilla sugar
• 50 g butter
• 1 m.-sized egg(s)
• 220 g flour
• 1 tsp baking powder
• 110 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 m.-sized egg(s)
• 110 g butter, soft
• 1 pack of pudding powder, vanilla
• 40 g sugar
• 250 g quark (20% fat)
• 200 g whipped cream
• 2 m.-sized eggs

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Grease the bottom of a springform pan. Preheat oven to 180°C. Poppy seed topping: Bring milk to a boil in a saucepan. Add poppy seeds, sugar, and vanilla sugar while stirring, and cook uncovered for 5 minutes while stirring. Remove pan from heat and after 5 minutes, stir in butter and egg. Crumble dough: Mix flour and baking powder in a mixing bowl, add the remaining ingredients, and mix with a hand mixer until fine crumbles form. Spread 3/4 of the crumbles in the springform pan and press into a smooth base. Quark topping: Mix custard powder with sugar, then whisk with quark, cream, and eggs until smooth. Spread 2/3 of the poppy seed mixture on the base, then smooth the quark mixture on top. Sprinkle the remaining crumbles on top. Drop the remaining poppy seed mixture in small portions over the crumbles using a teaspoon. Place the pan on the oven rack for about 45 minutes. Let the cake stand in the turned-off oven for about 10 minutes. Loosen any stuck-on topping from the sides with a table knife. Let the cake cool in the pan on a wire rack for about 30 minutes, then loosen and remove the springform pan rim and let the cake cool. Tips: * For the poppy seed topping, you can use 1 package (250 g) of ready-to-bake poppy seed filling instead of the homemade poppy seed filling; this does not need to be cooked. * For the quark topping, you can also use low-fat flour. WW: 7 points (based on 16 pieces)