Crumble cheese poppy seed cake Auto translated

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!

80 g Sugar (or other sweetener)
180 g Mohn
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 Prise 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.

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