Saxon blob cake

Ingredients for 1 servings:

• 350 g flour
• 80 g sugar
• 250 ml milk
• 5 g dry yeast, approx. 2/3 of a 7 g pack.
• 80 g butter
• 1 pinch of salt
• 350 g flour
• 170 g sugar
• 1 tbsp semolina, optional
• 1 packet of vanilla sugar
• 170 g butter
• 1 pinch of salt
• some cinnamon
• 750 g low-fat curd cheese
• 200 ml milk
• 4 eggs
• 2 packs of vanilla pudding powder, 40 g each
• 150 g sugar
• 1 lemon(s), the juice
• 200 ml oil
• 200 g blackcurrant jelly or jam
• 2 bags of poppy seed cake, approx. 500 g

Instructions

Working time approx. 45 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 25 minutes

mixed poppy seed and quark cake with crumble

The quantities are for one baking sheet. Yeast dough: Mix the ingredients for the yeast dough by hand, adding the dry ingredients first. Cover the dough and let it rise in a warm place for 45 minutes to 1 hour. Streusel: Mix the dry ingredients for the streusel dough, then add the room-temperature butter and knead until the right consistency is reached; it should still be slightly crumbly. Let the dough rest for about 1/2 hour. Quark mixture: Separate the eggs. Beat the egg whites until stiff. Mix the egg yolks with the remaining ingredients, then fold in the beaten egg whites. You may not want to use all the sugar at the beginning, but season the mixture with lemon juice and sugar; it should not be too sweet. If you don’t have time to beat the egg whites separately, use a little more milk and quark. Spread the yeast dough on a baking sheet and prick it several times with a fork. Drop the poppy seed mixture (poppy seed mixture) onto the base in large blobs, then pour the quark mixture in between (so that it flows around the entire surface), and finally drizzle with jam. Crumble the crumble topping over the top. Bake for approximately 55 minutes at 200°C, then test for doneness. It may take longer – but be careful, the quark mixture will dry out slightly!