Cranberry and poppy seed cake with cornflake crumble
easy
90 mins
90 mins
Ingredients
- 50 g dried cranberries
- 175 g Butter
- 50 g Cornflakes
- 200 g Sugar
- 200 g Flour
- 1 pinch Salt
- 50 g crushed almonds
- 6 Eggs (size M)
- 1 package Pudding powder "Vanilla Flavor"
- 500 g Low-fat curd
- 100 g Double cream cream cheese
- 1/2 package (125 g) ready-to-bake poppy seed filling
- 1 TABLESPOON Breadcrumbs
- 7-10 Tbsp Grease
- 7-10 Tbsp Flour
- 7-10 Tbsp Aluminium foil
Directions
- 1
Put the cranberries and 75 ml water in a pot, bring to the boil, cover and steam until the water is absorbed, allow to cool. melt 50 g butter, mix with cornflakes, cranberries and 50 g sugar
- 2
Put flour, salt, almonds, 50 g sugar, 1 egg and 125 g butter in flakes in a mixing bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth short pastry. Roll out to a circle (approx. 35 cm Ø) on a floured work surface. Lightly grease a springform pan (26 cm Ø) and place the dough inside. Press down the edge. Put the springform pan in a cold place
- 3
Cream 5 eggs and 100 g sugar. Stir in pudding powder, low-fat curd cheese, cream cheese and poppy seeds. Sprinkle short pastry with breadcrumbs. Pour in quark mixture, spread cornflakes mixture on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 45-55 minutes, cover with foil at the end if necessary. Remove the cake and let it cool down. Whipped cream tastes good with it
Nutrition Facts
430 kcal
45 g
22 g
14 g