Re-think poppy seed cake and add cottage cheese!
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Step 1/5
Poppy seed filling: Mix all ingredients and bring to a boil. Set aside to cool.
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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.
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Step 3/5
Curd filling: Mix eggs, butter and cornstarch. Add sugar, lemon zest, salt and low-fat quark and stir until smooth.
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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).
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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.
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