Poppy seed cake

Poppy seed cake

This poppy seed cake is a must at Easter! Grandma’s style is simply irresistibly good! With sour cream, quark and poppy seed cake it is wonderfully moist and delicious.

INGREDIENTS

FOR THE SHORTCRUFF AND THE STREUSEL

300 g flour (type 405)

100 g sugar

150 g cold butter

1 egg (size M)

1 tbsp milk

FOR THE POPPY SEED FILLING

250 g low-fat quark

200 g sour cream

2 eggs (size M)

2 packets of vanilla sugar

50 g sugar

2 packets of ready-to-bake poppy seed mix (250 g each)

ALSO

a little butter for the pan

a little flour for the pan

1 tsp icing sugar for sprinkling

PREPARATION

1. Grease a springform pan (Ø 26 cm) with a little butter and dust with a little flour. For the base and the crumbles, put the flour and sugar in a bowl. Add the butter in small pieces and the egg and knead everything until crumbles form.  Pour half of the crumbles into a small bowl and refrigerate.

2. Mix the remaining crumbles with the milk and knead into a compact dough. Pour into the prepared tin and form a 4 cm high edge. Prick the base several times with a fork. For the poppy seed filling, stir all the ingredients in a bowl until smooth and pour onto the shortcrust pastry base. Preheat the oven to 180 degrees top and bottom heat (fan oven 160 degrees).

3. Sprinkle the crumbles onto the poppy seed filling and bake the poppy seed cake for around 45 minutes until golden brown. Allow the cake to cool on a cake rack for around 2 hours. Dust the poppy seed cake with powdered sugar as desired and serve. The poppy seed cake makes around 12 pieces.