German Poppy Seed Cake
A moist poppy seed cake featuring a rich filling on a shortcrust base, finished with delicate crumbles.
- 70 min
- 216 kcal / serving
- medium
- vegetarian
- Protein
- 5.7 g
- Fat
- 9.2 g
- Carbs
- 27.3 g
Contains: gluten, egg, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
16 servings
- 200 g wheat flour
- 150 g sugar
- 120 g butter (cold)
- 1 pc egg (medium)
- 1 tsp baking powder
- 500 ml milk
- 1 pack vanilla pudding powder
- 200 g poppy seeds (ground)
- 250 g low-fat curd cheese / Quark
Method
- Knead flour, 75 g sugar, baking powder, cold butter, and the egg; press two-thirds into a springform pan, chill the rest for streusel.
- Preheat the oven to 175 °C (top/bottom heat).
- Cook a thin pudding using the milk, pudding powder, and the remaining 75 g of sugar according to instructions.
- Quickly stir the ground poppy seeds and quark into the hot pudding until a uniform filling forms.
- Pour the poppy seed-quark mixture onto the shortcrust base and smooth the surface.
- Crumble the remaining pastry over the poppy seed filling to make streusel and bake for 45-50 minutes.
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