Cheese and poppy seed cake (tableau)

Name: Cheese and poppy seed cake (tableau)
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 1 Basic recipe for short pastry; 1 (approx. 300 g) big apple; 1 Basic recipe for quark mass; 1 sachet (250 g) ready-to-bake poppy seed filling; 150 g flaked almonds; 50 g Apple Jelly

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

1 Basic recipe for short pastry
1 (approx. 300 g) big apple
1 Basic recipe for quark mass
1 sachet (250 g) ready-to-bake poppy seed filling
150 g flaked almonds
50 g Apple Jelly

Directions

1
Prepare the short pastry. Peel, halve and core the apple and cut into small cubes. Prepare quark mixture. Mix 200 g quark mixture with the poppy seed filling 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) on the bottom shelf for approx. 45 minutes.
2
Let the cake rest for about 30 minutes with the oven door open. Remove 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, take them out and let them cool down. Warm up the apple jelly. Spread the edge of the cake and press on the almond flakes
3
waiting time approx. 4 hours