Stir pudding powder, 6 tablespoons sugar and 100 ml milk until smooth. Bring 650 ml milk to the boil, stir in the pudding powder, simmer again for about 1 minute. Let cool off while stirring occasionally. Put 200 g flour in a bowl. Add butter in flakes, 75 g sugar, 1 sachet vanilla sugar and egg yolks.
Use the dough hooks of the hand mixer to make crumbles. Keep cold. Mix 175 g flour, baking powder and lemon zest. Add quark, 1 tablespoon milk, 1 egg, oil, 50 g sugar, 1 packet vanillin sugar and salt and knead with the dough hooks of the hand mixer. Roll out the dough into a circle (26 cm Ø) on a lightly floured work surface. Line the bottom of a springform pan (26 cm Ø) with baking paper. Place the dough on top. Stir the poppy seed filling into the pudding and put it into the mould, smooth it down. Spread crumbles on top.
Line the bottom of a springform pan (26 cm Ø) with baking paper. Place the dough on top. Stir the poppy seed filling into the pudding and put it into the mould, smooth it down. Spread crumbles on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes. Let it cool down on a cake rack
waiting time 2 hours