Saxon blob cake

Ingredients for 1 servings:

• 200 g butter or margarine
• ½ cube of fresh yeast
• 200 ml water, lukewarm
• 625 g flour
• 300 g sugar
• Salt
• 200 g ladyfingers
• 175 g poppy seeds, ground
• 250 ml water
• 4 eggs
• 500 g low-fat curd cheese
• 2 drops butter-vanilla flavoring
• ½ lemon(s), juice
• 200 g jam (strawberry)

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

Sheet cake, for 16 pieces

Melt 50g of fat. Crumble the yeast slightly and dissolve it in 200ml of lukewarm water. Place 375g of flour, 50g of sugar, and a pinch of salt in a mixing bowl. Pour in the melted fat and yeast. Mix everything with the dough hook of a hand mixer until you have a smooth dough. Cover and let it rise in a warm place for about 30 minutes. For the poppy seed cream, bring 250ml of water and 100g of sugar to a boil. Finely crush the sponge fingers and mix well with the poppy seeds, sugar water, 50g of fat, and 2 eggs. Let the mixture cool slightly. Mix the quark, 75g sugar, 50g flour, and 2 eggs until smooth. For the crumble, mix 200g of flour, 75g sugar, and a pinch of salt. Melt 100g of fat. Add to the flour mixture along with the butter, vanilla flavoring, and lemon juice and process into crumbles. Knead the yeast dough and roll it out on a greased baking sheet. Spread the poppy seed and quark mixture diagonally in alternating strips over the yeast dough with a spoon. Drop the jam in dollops over the cake. Sprinkle with crumbles. Bake in a preheated oven to 200°C for about 30 minutes until golden brown.