Cheese and poppy seed cake

Ingredients

Directions

1. 1

   Knead 125 g butter in pieces, 70 g sugar, flour and 1 egg with the dough hooks of the hand mixer, then work into a smooth dough with your hands. Cover the dough and chill for about 30 minutes. Separate 4 eggs. Mix 125 g butter and 60 g sugar with the whisk of the hand mixer until creamy. Stir in egg yolks one after the other. Mix milk, mascarpone, quark, lemon juice and semolina and stir into the butter mixture.

2. 2

   Beat the egg whites until stiff, add 60 g sugar and fold into the cheese mixture. Halve the mixture. Carefully stir 125 g poppy seed bake into one half. Roll out the dough on a floured work surface until it is round (approx. 34 cm Ø) and line a greased springform pan (26 cm Ø) with it, press down at the edge (approx. 4 cm high). Layer the cheese mixture and the cheese-poppy seed mixture alternately in the form and bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower rack for 50-60 minutes. Remove the cake from the oven and let it cool down. After about 15 minutes, carefully remove the cake from the edge. Caramelise 60 g sugar until golden brown. Stir in 1 teaspoon of poppy seed baking. Put the caramel on a piece of baking paper and spread it thinly. Shortly before serving, wash the lemon balm and dab dry.

3. 3

   Remove the cake from the oven and let it cool down. After about 15 minutes, carefully remove the cake from the edge. Caramelise 60 g sugar until golden brown. Stir in 1 teaspoon of poppy seed baking. Put the caramel on a piece of baking paper and spread it thinly. Shortly before serving, wash the lemon balm and dab dry. Break the caramel into pieces. Cut the cake into 16 pieces and decorate with lemon balm leaves, sugar crystals and caramel

4. 4

   1 1/2 hours waiting time