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Crumble cheese poppy seed cake

Name: Crumble cheese poppy seed cake
Prep time: 30 min
Cook time: 70 min
Yield: 12
Ingredients: 80 g Sugar (or other sweetener); 180 g Mohn; 1 UNIT Ei; 150 g Cold butter; 420 g Milk (or vegetable alternative); 60 g Spelt semolina; 60 g Butter/Margarine; 120 g Butter; 250 g Flour; 1 Tsp. Bourbon Vanilla Powder; 120 g Powdered sugar; 3 UNIT Eggs; 1 Pinch Salt; 55 g Feeding power; 750 g Low-fat curd cheese; 1 Tsp. Lemon peel; 180 g Sugar (or other sweetener)

Moderate 8 June 2021

Preparation time

30 min

Cooking time

1 h

Baking / Rest time

10 min

Re-think poppy seed cake and add cottage cheese!

Ingredients for

80 g	Sugar (or other sweetener)
180 g	Mohn
1 UNIT	Ei
150 g	Cold butter
420 g	Milk (or vegetable alternative)
60 g	Spelt semolina
60 g	Butter/Margarine
120 g	Butter
250 g	Flour
1 Tsp.	Bourbon Vanilla Powder
120 g	Powdered sugar
3 UNIT	Eggs
1 Pinch	Salt
55 g	Feeding power
750 g	Low-fat curd cheese
1 Tsp.	Lemon peel
180 g	Sugar (or other sweetener)

Step 1/5
Poppy seed filling: Mix all ingredients and bring to a boil. Set aside to cool.
Step 2/5
Shortcrust pastry: Quickly knead the ingredients into crumbles. Press half of the crumble onto the bottom of a 26 springform pan lined with baking paper to form a smooth base. Pre-bake for 15 minutes at 160 degrees Celsius and chill the remaining dough.
Step 3/5
Curd filling: Mix eggs, butter and cornstarch. Add sugar, lemon zest, salt and low-fat quark and stir until smooth.
Step 4/5
Spread first the poppy seed filling and then the cottage cheese filling on the pre-baked base. Crumble the remaining chilled dough over the filling to make crumbles. Bake for approx. 1 hour (if necessary, cover after 30 minutes so that it does not get too dark).
Step 5/5
Allow to rest in the turned off oven for another 10 minutes. It is best to leave to cool completely and infuse overnight.