Creamy quark cake with poppy seeds and crumbles
Ingredients
Dough
- 300 g flour
- 100 g sugar
- 150 g butter, cold in pieces
- 3-4 tbsp water
Filling
- 600 ml milk
- 180 g sugar
- 100 g butter
- 120 g poppy seeds
- 100 g semolina
- 300 g quark
- 1 egg
- 1 tsp vanilla extract
Utensils
- Baking pan
- Casserole
- Bowl
- Colander
- Rolling pin
- Knife
- Mixer
- Grater
Instructions
Prepare the dough
- Mix the flour and sugar together in a bowl.
- Add the cold butter to the flour mixture and work into crumbles with your hands.
- Add the cold water and knead into a soft and smooth dough.
- Approx. Separate ⅔ of all the dough and roll out into a thin layer.
- Line a 22-24 cm round tin with the parchment paper.
- Place the dough in the tin, pressing into the bottom and sides of the tin.
- All Trim off any bumps.
- Place the baking tin and the rest of the dough in the fridge for 40-50 minutes.
Prepare the filling
- In a saucepan, combine the milk, sugar and butter.
- Bring the mixture to the boil.
- Poppy seeds and semolina add.
- Cook for about 10-12 minutes, stirring constantly, until the mixture thickens.
- Remove from the heat and allow to cool completely.
- Push the quark through a sieve or blend until smooth.
- Add the egg and vanilla extract and mix well with the mixer.
- Preheat the oven to 180°C.
- Mix the semolina mixture with the quark.
- Take the baking pan out of the fridge, spread the mixture over it and smooth it out with a spatula.
- Remaining dough finely grate on a grater or through a Turn the meat grinder.
- Sprinkle the crumbled crumble dough evenly over the filling.
- Bake the quark cake with poppy seeds for about 45-55 minutes until golden.
