Cheese and poppy seed cake (single)

Name: Cheese and poppy seed cake (single)
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 225 g Flour; 275 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 150 g Butter; 4 Eggs (size M); 1 (approx. 300 g) big apple; 750 g Low-fat curd; 125 ml Milk; 7-10 Tbsp grated peel and juice of 1 untreated lemon; 1 package Pudding powder "Vanilla Flavor"; 2 packages Sauce powder "Vanillin flavor; 1 sachet (250 g) ready-to-bake poppy seed filling; 150 g flaked almonds; 75 g Apricot Jam; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

225 g Flour
275 g Sugar
1 package Vanillin sugar
7-10 Tbsp Salt
150 g Butter
4 Eggs (size M)
1 (approx. 300 g) big apple
750 g Low-fat curd
125 ml Milk
7-10 Tbsp grated peel and juice of 1 untreated lemon
1 package Pudding powder "Vanilla Flavor"
2 packages Sauce powder "Vanillin flavor
1 sachet (250 g) ready-to-bake poppy seed filling
150 g flaked almonds
75 g Apricot Jam
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
For the short pastry, put flour, 75 g sugar, vanillin sugar, 1 pinch of salt, butter and 1 egg into a mixing bowl and knead to a smooth dough using the dough hooks of the hand mixer. Roll out to a circle (approx. 32 cm Ø) on a floured work surface. Grease a springform pan (26 cm Ø). Carefully place the dough sheet into the tin with the help of the cake roll. Pull up the rim approx. 3.5 cm and press on. Prick the base several times with a fork and chill in the tin for about 30 minutes.
2
Peel, halve and core the apple and cut it into small cubes. Separate 3 eggs. Beat egg white and 1 pinch of salt until stiff. Put quark in a bowl. Stir in egg yolks, milk, 200 g sugar, lemon peel and juice, pudding and sauce powder one after the other. Carefully fold in the beaten egg white. Put 200 g quark mixture with the poppy seed filling into a bowl. Stir with the whisks of the hand mixer and fill evenly into the mould, smooth it down. Fold apple into the remaining quark mixture. Fill into the mould and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes on the bottom shelf.
3
Put 200 g quark mixture with the poppy seed filling into a bowl. Stir with the whisks of the hand mixer and fill evenly into the mould, smooth it down. Fold apple into the remaining quark mixture. Fill into the mould and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes on the bottom shelf. Leave to cool with the oven door open for approx. 30 minutes. Remove from oven and let cool off. Remove the short pastry from the edge of the springform pan with a knife. Roast the almonds in a pan without fat, remove. Warm up the jam in a small pot, pass through a sieve. brush the edge of the cake with the jam, press the almond flakes on
4
Leave to cool with the oven door open for approx. 30 minutes. Remove from oven and let cool off. Remove the short pastry from the edge of the springform pan with a knife. Roast the almonds in a pan without fat, remove. Warm up the jam in a small pot, pass through a sieve. brush the edge of the cake with the jam, press the almond flakes on
5
waiting time 4 hours