Poppy seed quark cake

Name: Poppy seed quark cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 250 g soft butter or margarine; 250 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 7 Eggs (size M); 325 g Flour; 75 g Cornstarch; 7-10 Tbsp Salt; 1 package Baking Powder; 250 g Low-fat curd; 1 package Sauce powder "Vanilla flavor; 1 Protein (size M); 1 package Poppy seed bake; 3 TABLESPOONS Apricot Jam; 100 g Cranberries in their own juice (from the glass); 7-10 Tbsp Grease

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

250 g soft butter or margarine
250 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
7 Eggs (size M)
325 g Flour
75 g Cornstarch
7-10 Tbsp Salt
1 package Baking Powder
250 g Low-fat curd
1 package Sauce powder "Vanilla flavor
1 Protein (size M)
1 package Poppy seed bake
3 TABLESPOONS Apricot Jam
100 g Cranberries in their own juice (from the glass)
7-10 Tbsp Grease

Directions

1
Cream fat, 200 g sugar and lemon peel for about 5 minutes. Stir in 5 eggs one after the other. Mix flour, starch, 1 pinch of salt and baking powder and stir in briefly. Mix quark, 2 eggs, sauce powder and 50 g sugar well. Beat the egg whites until stiff and fold into the poppy seed bake. Grease a fat pan of the oven (approx. 32 cm x 38 cm) well and add the batter.
2
Brush smooth. Spread the poppy seed and quark mixture as a blob on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes. Remove and let cool off. Warm up the jam and spread it on the cake. Just before serving, put cranberries as a blob on the cake