Cheese and poppy seed cake with crumbles

Ingredients

Directions

1. 1

   Put 200 g flour, 30 g sugar, salt and yeast in a mixing bowl and mix. Melt 40 g fat. Add milk and warm up lukewarm. Put 1 egg, milk and fat into the mixing bowl and knead everything with the dough hooks of the hand mixer to a smooth dough. dust the dough lightly with flour and let it rise covered in a warm place for about 1 hour

2. 2

   For the crumbles, melt 110 g fat. Briefly knead 160 g flour, 90 g sugar, vanillin sugar and fat into crumbles using the dough hooks of the hand mixer. Put the crumbles in a cool place

3. 3

   For the filling, mix poppy seed filling, sour cream, quark, 1 egg and durum wheat semolina

4. 4

   Knead the dough on a floured work surface and roll out round (approx. 30 cm Ø). Line the bottom of a springform pan (26 cm Ø) with baking paper. Put the dough into it, pressing the rim. Spread the poppy seed filling on top. Spread crumbles on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes

5. 5

   Stir icing sugar and 2 tablespoons of water until smooth. Take the cake out of the oven and spread icing on the hot cake. Remove the cake from the mould and let it cool

6. 6

   Preparation time approx. 1 hour 20 minutes. waiting time approx. 50 minutes