Poppy Egg Pie

Ingredients

Directions

1. 1

   Warm 150 ml milk lukewarm. Crumble yeast into it and dissolve it. Knead with flour, 1 egg, 50 g fat, 50 g sugar and salt. Cover and leave to rise in a warm place for 30-40 minutes

2. 2

   Mix 100 ml milk and pudding powder. Bring 150 ml milk to the boil, remove from the stove. Stir in the pudding powder and simmer for at least 1 minute while stirring. Cool down

3. 3

   Boil up 1/4 l milk and 50 g sugar. Add poppy seeds and simmer for 6-8 minutes while stirring. Fold in almonds, cool down. Grease a fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep) and sprinkle with breadcrumbs. Knead the dough again. Roll out thinly on the fat pan, press up the edge, prick several times with a fork. Leave to rise for about 15 minutes.

4. 4

   Mix quark, 150 g sugar and 3 eggs. Mix the poppy seed mixture and about 1/3 of the quark cream. First spread the quark cream, then the poppy seed quark cream in blobs on the dough. Shake the baking tray a little bit to get a smooth surface

5. 5

   Pudding through a sieve. Separate 5 eggs. Cream 200 g fat and 200 g sugar. Stir in the pudding by the spoonful. Beat in 5 egg yolks separately. Beat 5 egg whites until stiff, fold in. Spread on the quark cream. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 15 minutes

6. 6

   Turn the oven down (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) and continue baking the cake for approx. 45 minutes (if necessary, cover the cake 10 minutes before the end of the baking time). Sprinkle the hot cake with 3 tbsp. sugar. Let it cool down