Quark and poppy seed cake

Name: Quark and poppy seed cake
Prep time: 30 min
Total time: 105 min
Yield: 8
Ingredients: 75 g blue poppy seeds; 180 g sugar; 1 tbsp Maizena cornflour; 1 vanilla pods; ½ dl milk; 25 g butter; 2 eggs; 500 g half-fat quark; ½ organic lemons; 80 g red currants; 1 rolled shortcrust pastry; ½ tsp cinnamon

desserts Baking sweet bake

Total: 1 hr 45 min. | Active: 30 min.

vegetarian

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A delicious cake for summer and late summer. And if you make it with frozen berries, you can enjoy it all year round. The poppy seeds give the cake an original bite, while the redcurrants add a refreshing acidic touch. The quark makes for a delicious combination. We devoured this cake between four of us in no time. Little tip: Don't leave this quark cake to stand at room temperature for too long and ideally keep it in the fridge in an airtight container.

Recipe by:
Nadja - LouMalou

Ingredients

for 8 pieces

Poppy seed mixture
½ dl	milk
25 g	butter
75 g	blue poppy seeds
60 g	sugar
½ tsp	cinnamon

Quark mixture
120 g	sugar
2	eggs
500 g	half-fat quark
1 tbsp	Maizena cornflour
1	vanilla pod, cut lenghtwise, seeds scratched out
½	organic lemon, use grated zest

Cake
1	rolled shortcrust pastry (approx. 32 cm Ø)
80 g	red currants, fresh or frozen

How it's done

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.

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