Name: Grandma's poppy-seed and cream cake
Prep time: 60 min
Cook time: 60 min
Total time: 60 min
Yield: 12
Ingredients: 3 eggs; 100 g sugar; 100 g all-purpose flour; 50 g butter (melted); a pinch of salt; 200 g ground poppy seeds; 100 g sugar; 2 tablespoons pudding powder (or a little flour for thickening); 150 ml milk; 100 ml whipping cream; 250 ml whipping cream; 200 g soft quark or quark ("soft quark"); 1 packet vanilla sugar; sugar to taste; a little powdered sugar or granulated sugar for sprinkling; optionally a piece of butter for greasing the pan

Preparation of the base: In a bowl, whisk the eggs with the sugar until light and frothy. Stir in the butter and salt, and finally gently fold in the flour. Spread the batter evenly into a greased and floured pan.

Poppy filling: Mix the ground poppy seeds, sugar, pudding (or flour), add the milk and cream. Pour the resulting mixture over the dough as the first layer.

Cream filling: Whip the cream until stiff, fold in the quark and vanilla sugar (sweeten to taste if needed). Spread the cream over the poppy layer.

Baking: Bake in an oven preheated to 170 °C for approximately 35–45 minutes, until the top of the cake turns golden and looks baked.

Finishing and serving: After removing from the oven, let the cake cool slightly. Before serving you can sprinkle the cake with powdered sugar. Cut into portions only after it has cooled so the layers hold together.

Grandma's poppy-seed and cream cake

Grandma's poppy-seed and cream cake recept

For 12 portions

Ingredients

For the dough / base:

For the poppy filling:

For the cream:

For finishing:

Preparation procedure

Preparation time and number of servings

Conclusion

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