Cheese-poppy-seed cake with speculoos bottom from the tray

Name: Cheese-poppy-seed cake with speculoos bottom from the tray
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 36
Ingredients: 125 g Gewürz-Spekulatius; 525 g Sugar; 325 g Flour; 675 g Butter; 1 TEASPOON Cinnamon powder; 2 TABLESPOONS Honey; 10 Eggs (size M); 50 g Walnut kernels; 2 packages Vanillin sugar; 5 TABLESPOONS Milk; 2 1/2 packs Pudding powder "Vanilla Flavor"; 1/2 TEASPOON Baking Powder; 250 g ground poppy seed; 100 g Breadcrumbs; 50 g Sultanas; 25 g Candied orange peel; 3 TABLESPOONS Almond liqueur; 1 pinch Salt; 750 g Low-fat curd; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 36

125 g Gewürz-Spekulatius
525 g Sugar
325 g Flour
675 g Butter
1 TEASPOON Cinnamon powder
2 TABLESPOONS Honey
10 Eggs (size M)
50 g Walnut kernels
2 packages Vanillin sugar
5 TABLESPOONS Milk
2 1/2 packs Pudding powder "Vanilla Flavor"
1/2 TEASPOON Baking Powder
250 g ground poppy seed
100 g Breadcrumbs
50 g Sultanas
25 g Candied orange peel
3 TABLESPOONS Almond liqueur
1 pinch Salt
750 g Low-fat curd
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Mix the speculoos finely in a universal chopper. Knead the crumbs with 125 g sugar, flour, 250 g butter in flakes, cinnamon, honey and 1 egg first with the dough hooks of the hand mixer, then with your hands to a dough.
2
Press the dough as a base onto a greased, floured baking tray (approx. 36 x 41 cm).
3
Coarsely chop the walnut kernels. Cream 250 g butter, 1 packet vanilla sugar and 250 g sugar with the whisks of the hand mixer. Separate 6 eggs, stir egg yolks one after the other into the butter-sugar mixture.
4
Stir in milk, 1/2 sachet pudding powder, baking powder, poppy seeds, walnuts, breadcrumbs, sultanas, candied orange peel and almond liqueur. Beat the egg white with the whisk of the hand mixer until stiff, then carefully stir into the poppy seed mixture.
5
Cream 175 g butter, 75 g sugar, salt and 1 packet of vanilla sugar with the whisks of the hand mixer. Separate 3 eggs, stir egg yolks one after the other into the butter-sugar mixture. Stir in 2 packets of custard powder and quark.
6
Whisk the egg whites with the whisk of the hand mixer until stiff, adding 75 g sugar. Carefully fold the beaten egg whites into the curd mixture.
7
Spread the poppy seed mixture on the speculoos base. Spread the curd mixture on top, swirl with a fork and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 hour.
8
Take out and let it cool down on a cake rack. Dust with icing sugar if necessary.