Poppy seed crumble cake from the tray

Name: Poppy seed crumble cake from the tray
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 30
Ingredients: 400 g Poppy; 575 ml Milk; 275 g Grease; 250 g Honey; 1 Vanilla pod; 100 g ground hazelnuts; 250 g Low-fat curd; 6 TABLESPOONS Oil; 1 egg (size M); 1 package Vanillin sugar; 175 g Sugar; 600 g Flour; 1 package Baking Powder; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 30

400 g Poppy
575 ml Milk
275 g Grease
250 g Honey
1 Vanilla pod
100 g ground hazelnuts
250 g Low-fat curd
6 TABLESPOONS Oil
1 egg (size M)
1 package Vanillin sugar
175 g Sugar
600 g Flour
1 package Baking Powder
7-10 Tbsp Grease

Directions

1
Finely grind the poppy seeds. Bring 1/2 litre of milk to the boil, add the poppy seeds and simmer for about 30 minutes, stirring continuously. Drain the poppy seeds on a sieve and let them cool down. Heat 150 g fat and honey in a pot.
2
Cut the vanilla pod lengthwise and scrape out the pulp. Stir vanilla pulp and nuts into the honey-fat mixture. Simmer at low heat for another 15 minutes. Add the poppy seed mixture. Mix quark, oil, remaining milk, egg, vanilla sugar and 75 g sugar with the dough hooks of the hand mixer.
3
Mix 400 g flour and baking powder and knead into the quark mixture. For the crumbles, knead 200 g flour and fat and the remaining sugar. Knead the quark oil dough again and roll out on a greased fat pan.
4
Spread the poppy seed mixture on top and spread the crumbles on top. Bake in the preheated oven (electric: 175°C / gas: level 2) for approx. 35 minutes.