Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Poppy seed mixture
Quark mixture
Cake
Utensils
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How it's done
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Poppy seed mixture
Heat the milk and butter in a small pan. Add the poppy seeds, sugar and cinnamon, simmer for approx. 2 mins. while stirring. Remove the pan from the heat, cover the poppy seeds and leave to soak.
Quark mixture
Using the whisk on a mixer, beat the sugar and eggs in a bowl until the mixture is light and frothy. Mix in the quark, cornflour, vanilla seeds and lemon zest.
Cake
Roll out the shortcrust pastry, place in the springform pan along with the baking paper, prick the base firmly with a fork. Spread the poppy seed mixture over the base. Pour the quark mixture on top, add the redcurrants and gently press into the mixture using a fork.
To bake
Approx. 1 hr. in the lower half of an oven preheated to 180°C. Turn the oven off and allow the cake to cool a little with the oven door slightly ajar for approx. 15 mins. Remove, leave to cool on a rack.
| Note: | Cover the cake and keep in the fridge. |
|---|---|
| Tip: | Dust the cake with icing sugar and decorate with redcurrants. |
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