John Myers
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Streusel Poppy Seed Marzipan Cake
The perfect streusel poppy seed marzipan cake recipe with a picture and simple step-by-step instructions.
dough
- 150 g Lowfat quark
- 5 tbsp Milk
- 6 tbsp Sunflower oil
- 75 g Sugar
- 1 pinch Salt
- 275 g Flour
- 1 packet Baking powder
Sprinkles
- 200 g Soft butter
- 200 g Sugar
- 300 g Flour
- 1 pinch Salt
Poppy seed filling
- 250 g Mohnfix Ready-to-bake poppy seed mixture
- 0,5 tsp Ground cinnamon
- 100 g Marzipan paste
- 75 ml Milk
- 25 g Food starch
- 2 piece Egg
- 1st filling: Put the poppy seed fix and cinnamon in a mixing bowl and then roughly rub the marzipan mixture over it.
- Whisk the cornstarch with the milk and beat the eggs until frothy. Then add to the poppy seed mixture and stir everything well.
- Streusel: Knead all the crumble ingredients to make crumbles. Put in a cool place.
- Dough: Process all the dough ingredients into a smooth dough.
- Grease a deep baking sheet, roll out the dough in it and pull up one edge.
- Spread the poppy seed mixture evenly and spread the crumble over it. Bake the cake in the oven at 200 degrees (fan oven 180) for about 40 minutes.
- This is a recipe from a magazine and I baked it because it said for beginners. I still am.
- 8 But I changed the recipe, instead of freshly ground poppy seeds I used ready-to-bake poppy seed mixture, which a lady recommended to me when I was buying ingredients.
- We had visitors and the cake was completely eaten. So it must have tasted good. I definitely liked it.
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