Poppy-seed cake with cinnamon sprinkles

Name: Poppy-seed cake with cinnamon sprinkles
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 250 g Butter or margarine; 500 g Flour; 475 g Sugar; 8 Eggs (size M); 2 TEASPOONS Baking Powder; 7-10 Tbsp Cinnamon; 1 package Vanillin sugar; 1 kg Low-fat curd; 375 ml Milk; 1 pack of Pudding powder "Vanilla Flavor"; 7-10 Tbsp grated peel of 1 untreated orange; 1 package (250 g) Poppy seed mixture for baking

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

250 g Butter or margarine
500 g Flour
475 g Sugar
8 Eggs (size M)
2 TEASPOONS Baking Powder
7-10 Tbsp Cinnamon
1 package Vanillin sugar
1 kg Low-fat curd
375 ml Milk
1 pack of Pudding powder "Vanilla Flavor"
7-10 Tbsp grated peel of 1 untreated orange
1 package (250 g) Poppy seed mixture for baking

Directions

1
Coarsely dice the fat. Knead flour, fat, 250 sugar, 2 eggs, baking powder, cinnamon and vanillin sugar to a crumbly dough. Put in a cool place. In the meantime, mix quark, 6 eggs, 225 g sugar, milk, pudding powder and orange zest to a smooth mixture. Measure 750 g quark mixture and mix with the poppy seed mixture.
2
Put 2/3 of the dough into a fat pan of the oven and roll out. Pour both curd masses on top in a chessboard pattern and bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for 45-50 minutes on the 2nd rack from below. Mix remaining crumbles with cinnamon. Approx. 20 minutes before the end of the baking time add the crumbles