Grease a springform pan (26 cm Ø; 7-8 cm high). Knead 250 g flour, 75 g sugar, 1 vanillin sugar, salt, 1 egg and 125 g butter in pieces first with the dough hooks of the hand mixer and then briefly with your hands until smooth. Cover and chill for approx. 30 minutes.
Roll out the dough on some flour to a circle (approx. 34 cm Ø). Line the springform pan with the dough, pressing up 4-5 cm at the edges. Prick the base several times with a fork. Spread the poppy seed bake
Separate two eggs. Cream 75 g butter, lemon zest, 1 vanillin sugar and 75 g sugar. Stir in 2 egg yolks and 2 eggs separately. Stir in curd cheese and pudding powder. Beat 2 egg whites until stiff, while pouring in 75 g sugar. Fold into the cheese mixture. Spread on the poppy seeds. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for about 1 hour. Leave to rest in the switched off oven for about 10 minutes. Then let it cool down in the mould (preferably overnight). Dust with icing sugar and decorate before serving