(0)

Crumble cheese poppy seed cake

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!

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

What others say about Crumble cheese poppy seed cake

0/5

0 Reviews


5 stars

4 stars

3 stars

2 stars

1 star