Wrap cake with poppy seed filling

Name: Wrap cake with poppy seed filling
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 500 g + some flour; 1 package Baking Powder; 125 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 250 g Low-fat curd; 125 g soft butter; 3 eggs + 1 egg yolk (Gr. M); 2 TABLESPOONS Rum; 2 (250 g each) Poppy seed bakery bag (ready-to-bake poppy seed filling); 1 TEASPOON Whipped cream or milk; 100 g Icing sugar; 1 TABLESPOON Lemon juice; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

500 g + some flour
1 package Baking Powder
125 g Sugar
1 package Vanillin sugar
7-10 Tbsp Salt
250 g Low-fat curd
125 g soft butter
3 eggs + 1 egg yolk (Gr. M)
2 TABLESPOONS Rum
2 (250 g each) Poppy seed bakery bag (ready-to-bake poppy seed filling)
1 TEASPOON Whipped cream or milk
100 g Icing sugar
1 TABLESPOON Lemon juice
baking paper

Directions

1
Mix 500 g flour, baking powder, sugar, vanilla sugar and 1 pinch of salt in a mixing bowl. Add quark, butter in flakes, 2 eggs and 1 tablespoon rum. All this
2
Stir the poppy seed bake and 1 egg. Lightly dust a large sheet of baking paper with flour. Roll out the dough into a rectangle (approx. 40 x 45 cm). Spread the poppy seed mixture on it, spreading a little thinner at the edges.
3
Roll the dough from both long sides towards the middle. Press the two ends well together. Cut both strands slightly at regular intervals.
4
Lift the wrapped cake together with the baking paper into a large flat roast goose or a roast goose lid (approx. 39 cm long). Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 30 minutes.
5
Whisk 1 egg yolk and cream. Spread the wrap cake with it and bake for another 20 minutes.
6
Mix icing sugar, 1 tablespoon rum and lemon juice to a thick icing. Spread the hot wrap cake thickly with it and let it cool down. Serve with butter as desired.