"This poppy seed sweetie is not just moist and tender, it’s also really easy to make. Just mix together the ingredients for the shortcrust in one bowl and the ingredients for the filing in another, then assemble it all together in layers. That’s it!"
Ingredients the shortcrust pastry (baking tray 34x26-28cm):
400 g flour
200 g butter
150 g sugar
1 spoon sour cream
1 backing powder
pinch of salt
Ingredients for the topping:
1000 g cottage cheese/quark/curd chesese
150-200 g sugar
200 ml double cream
2 heaping spoons sour cream
3 eggs
5 spoons corn semolina
vanilla seeds
lemon zest
1 cup poppy seeds (whole or grind – as you prefer)
400 g flour
200 g butter
150 g sugar
1 spoon sour cream
1 backing powder
pinch of salt
Ingredients for the topping:
1000 g cottage cheese/quark/curd chesese
150-200 g sugar
200 ml double cream
2 heaping spoons sour cream
3 eggs
5 spoons corn semolina
vanilla seeds
lemon zest
1 cup poppy seeds (whole or grind – as you prefer)
Method:
- First prepare the shortcrust pastry. Put all the ingredients in a larger bowl. Slice the butter so it softens quicker-
- Bring the dough together and dived it into two parts.
- On the baking paper, roll out one part of the pastry in the size of the baking tray.
- Put all the ingredients (except for the poppy seeds) for the filling in a larger bowl and mix well together with an electric mixer.
- Prick the dough all over with a fork and spread over it ½ of the filling.
- Add poppy seeds to the rest of the filling and spread it over the first filling layer.
- Crumble the second part of the pastry over the filling.
- Bake for 30 minutes at 180°C.
