Thuringian poppy seed cake

Ingredients for 1 servings:

• 300 g wheat flour
• 1 packet of baking powder
• 150 g quark
• 6 tbsp milk
• 6 tbsp oil
• 75 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• Flour for the work surface
• 2 packets of pudding powder (vanilla flavor)
• 75 g semolina (wheat semolina)
• 200 g sugar
• 1 ½ liters of milk
• 750 g poppy seed cake
• 60 g raisins
• 4 drops of flavoring (lemon flavor)
• 3 egg yolks
• 3 egg whites

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the dough, mix the flour with the baking powder and sift into a mixing bowl. Add the quark, milk, oil, sugar, vanilla sugar, and a pinch of salt. Mix with the dough hook of a hand mixer on high for about 1 minute (not too long). Then shape into a log on a floured surface. Roll out the dough on a greased baking sheet and place a cake ring around it. For the topping, mix the pudding powder, semolina, and sugar and stir in 16 tablespoons of the milk. Bring the remaining milk to a boil. Stir the mixed pudding powder into the milk taken off the heat. Bring back to a boil briefly, then stir in the poppy seeds, raisins, and lemon flavoring. Spread half of the poppy seed mixture over the dough. Stir the egg yolks into the remaining mixture. Beat the egg whites until stiff and fold in. Spread the egg-poppy seed mixture over the poppy seed mixture. Bake in a preheated oven (top/bottom heat: 180–200°C, gas mark 3–4) for approximately 25–30 minutes. Do not preheat the fan oven (160–180°C).