Ricotta poppy seed cake

Ingredients for 1 servings:

• 225 g spelt flour type 630
• 150 g butter, cold
• 50 g sugar
• ¼ tsp baking powder
• 300 g ricotta
• 1 organic lemon(s), juice and grated peel
• 50 g sugar
• 1 packet of vanilla sugar
• 1 tbsp vanilla pudding powder
• 1 tbsp cornstarch
• 2 eggs, size M
• 125 g milk
• 50 g sugar
• 80 g poppy seeds, unground
• 1 egg(s), size M
• 1 tbsp, heaped breadcrumbs

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

for a 25cm springform pan

For the pastry, sift flour and baking powder into a bowl. Add the sugar, mix in the cold butter in small pieces, and knead everything into a crumbly dough. Lightly grease a springform pan and spread 2/3 of the dough on the base. Press down lightly. The base should be evenly thick. Place the springform pan and the remaining dough in the refrigerator for 1/2 hour. For the ricotta cream, whisk the ricotta with the remaining ingredients (without the eggs). Then mix in the eggs, one at a time. For the poppy seed mixture, bring the milk and sugar to a boil, stir in the poppy seeds, and let it sit for about 15 minutes. Once the mixture has cooled slightly, stir the egg and breadcrumbs into the slightly cooled mixture. Now spread the ricotta cream on the pastry base and carefully spoon the poppy seed mixture over it. Sprinkle the remaining batter over the cake in crumbles. Preheat the oven to 180°C (top/bottom heat) and bake the cake for 45-50 minutes, until the pastry begins to rise. Allow to cool on a rack.