Vanilla poppy seed cake with crumble

Ingredients for 1 servings:

• 300 g flour
• 1 tsp baking powder
• 150 g sugar
• 1 packet of vanilla sugar
• 1 sachet flavoring (Orange Back)
• 175 g butter or margarine (e.g. Sanella)
• 1 egg(s)
• 750 ml milk (whole milk)
• 2 packets of pudding powder (vanilla)
• 5 tbsp sugar
• 6 cl Grand Marnier
• 1 pack of ready-made poppy seed mix
• 500 g quark (40%)
• 2 eggs
• 50 g cornstarch
• 250 g flour
• 200 g butter
• 150 g sugar
• ½ tsp cinnamon
• 2 tbsp powdered sugar

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

For the dough, sift the flour and baking powder into a bowl and quickly mix with all the other dough ingredients by hand to form a smooth dough. Form into a ball and chill for about 30 minutes. Meanwhile, bring the milk to a boil. In a small bowl, mix the pudding mix with the sugar and Grand Marnier. Then stir into the boiling milk and let it bubble briefly. Let the pudding cool slightly. Line a deep baking tray with baking paper. Roll out the chilled dough using a pizza rolling pin to create a dough edge. Prick the dough base several times with a fork to prevent it from buckling during baking. Now beat the poppy seed mix, quark, eggs and cornstarch into the pudding mixture. Spread the mixture over the dough and chill briefly. Now put the ingredients for the crumble topping (be careful with the cinnamon, it’s not everyone’s cup of tea with poppy seeds!) into a bowl. First with a mixer, then with your fingers, mix until you get the typical crumble. Spread over the poppy seed and quark mixture. Bake in a preheated oven at 175°C (conventional oven: 160°C, gas mark 2) for about 50 minutes. Allow the cake to cool thoroughly and dust with powdered sugar.