Poppy-seed egg pie

Ingredients

Directions

1. 1

   Warm the milk (35-37 ° C), crumble the yeast and dissolve in it. Put flour, egg, soft fat, sugar and salt in a mixing bowl. Add yeast milk and knead everything well with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for 30-40 minutes. In the meantime, stir the pudding powder with 100 ml milk until smooth. Bring 150 ml milk to the boil, remove from the heat and stir in the pudding powder. Bring to the boil again briefly while stirring. Put the pudding in a bowl, cover with cling film and let it cool down.

2. 2

   For the poppy seed mixture, bring the remaining milk and 50 g sugar to the boil. Add the poppy seeds and simmer for 6-8 minutes while stirring. Fold in bitter almond flavour and almonds and let cool off. Grease a fat pan of the oven (34 x 38 cm, approx. 3 cm deep) well and sprinkle with breadcrumbs. Knead the yeast dough briefly and roll out thinly in the fat pan. Press the edge of the dough up with your hands and prick it several times with a fork. Cover the dough and let it rise for another 15 minutes. In the meantime mix quark, 150 g sugar and 3 eggs. Stir about 1/3 of the quark mixture and poppy seeds until smooth. Spread the white quark cream first, then the poppy seed quark cream in patches on the dough and if necessary pull through with a fork. Shake the tray a little to give the cream a smooth surface. Separate the remaining eggs. Whip the fat and remaining sugar until creamy white. Pass the pudding through a sieve and stir in by the spoonful. Finally, fold in the egg yolks one after the other.

3. 3

   Stir about 1/3 of the quark mixture and poppy seeds until smooth. Spread the white quark cream first, then the poppy seed quark cream in patches on the dough and if necessary pull through with a fork. Shake the tray a little to give the cream a smooth surface. Separate the remaining eggs. Whip the fat and remaining sugar until creamy white. Pass the pudding through a sieve and stir in by the spoonful. Finally, fold in the egg yolks one after the other. Beat the egg whites until stiff and fold into the cream. Spread the icing evenly over the quark and poppy seed mixture. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 15 minutes. Then switch down to (electric oven: 175 °C/ gas: level 2) and bake in approx. 45 minutes. If necessary, cover carefully at the end of the baking time. Mix sugar and vanillin sugar. Sprinkle the sugar mixture over the finished cake while still hot and let it cool down. Results in approx. 24 pieces

4. 4

   Beat the egg whites until stiff and fold into the cream. Spread the icing evenly over the quark and poppy seed mixture. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 15 minutes. Then switch down to (electric oven: 175 °C/ gas: level 2) and bake in approx. 45 minutes. If necessary, cover carefully at the end of the baking time. Mix sugar and vanillin sugar. Sprinkle the sugar mixture over the finished cake while still hot and let it cool down. Results in approx. 24 pieces

5. 5

   Waiting time approx. 25 minutes