German Poppyseed Crumble Cake

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tbsp Baking powder
  • 400 g Flour
  • 1 Hint of cinnamon
  • 1 Hint of salt
  • 200 g Poppyseed, ground
  • 125 g Sugar
  • 4 tbsp Sugar
  • 1/2 Vanilla bean
  • 40 g Wheat semolina

• Oils & Vinegars

  • 6 tbsp Canola oil

• Dairy

  • 4 tbsp Butter
  • 50 g Butter
  • 29 2/3 tbsp Milk
  • 150 g Quark

Found on sugaryandbuttery.com

Description

Ingredients

• FOR THE DOUGH:
• 150g quark
• 6 tablespoons milk
• 6 tablespoons canola oil
• 75g (1/3 cup) sugar
• 300g (2,5 cups) flour
• 1 tablespoons baking powder
• hint of salt
• FOR THE FILLING:
• 350ml milk
• 4 tablespoons butter
• 40g (4 heaping tbsp) wheat semolina
• ½ vanilla bean
• 4 tablespoons sugar
• 200g ground poppyseed
• 2 eggs
• a hint of cinnamon
• FOR THE CRUMBLES:
• 100g (3/4 cup + 1 tbsp) flour
• 50g (1/4 cup) butter (room temperature)
• 50g (1/4 cup) sugar

Directions

• First of all you need to prepare the short pastry for the crumbles because it needs to sit in the fridge for about an hour. Simply combine the butter, sugar and flour in a bowl and knead it to a dough. Form a ball and put it in the fridge.
• Then its time for the quark-dough. Whisk the quark, milk, oil, sugar and salt till its all mixed together and turns creamy. Then, sift in the flour with the baking powder and knead to a soft dough.
• Now the poppyseed filling: Heat up the milk and the butter in a pot till the butter is melted and the milk is about to boil. Pour in the semolina, the sugar and the inside of the vanilla bean and bring to a boil. Quickly remove it from the stove and let the mixture soak for 5 minutes, in the meantime preheat the oven to 180°C / 350°F.
• Now you can pour in the ground poppyseeds and cinnamon. When the poppyseed filling is cooled down a little, crack the eggs and stir them in till its all well combined.
• All ingredients for the 3 layers are prepared, now you need to grease a 26cm / 10 inch spring form pan and spread the quark-dough on the bottom. Top it with the poppyseed mixture and crumble the short pastry evenly on top. Ready, steady, bake! For about 25-30 minutes, depending on your oven. When the crumbles turn golden, the cake should be done. Let it cool for a minute and then remove the spring form pan. The cake will need about 45 minute to completely cool down, then - if you want - you can sprinkle it with sifted powdered sugar. And... its ready to eat!