German Poppy Seed Cake

An excellent dessert that will delight you with its simple preparation and exquisite taste. The poppy seed filling is pleasantly refreshed by the addition of cottage cheese, making it even lighter and softer, while the semolina, cooked with the poppy seeds in milk, ensures a tender texture. The buttery crumbs, used for the base and sprinkled on top of the cake, provide a delightful crunch.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 70 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Butter crumbs

  • 250 g Flour, Wheat, bread flour

  • 100 g Sugar, white

  • 1 pinch Salt, table

  • 120 g Butter, unsalted

Poppy seed filling

  • 750 ml Milk, whole milk

  • 150 g Sugar, white

  • 100 g Butter, unsalted

  • 140 g Semolina

  • 150 g Spices, poppy

  • 250 g Cheese, cottage cheese

  • 1 piece Egg, fresh

  • 1 teaspoon Vanilla, extract, natural

Steps

  1. In the bowl of a food processor, add flour, sugar, and salt. Quickly mix the ingredients to combine. Add the cubed butter and mix until small crumbs form. If you don’t have a food processor, mix the dry ingredients in a bowl with your hands, then add the sliced or cubed butter and fat, and rub it into the dry ingredients with your fingertips until you get a crumbly mixture.

  2. Line the bottom of a round springform pan (23 cm in diameter) with parchment paper, then lightly grease it with butter. Add 2/3 of the buttery crumbs and spread them evenly over the bottom, pressing firmly with your palm. Store the pan in the refrigerator.

  3. Prepare the poppy seed filling. In a pot, add milk, butter, and sugar. Heat while stirring until the sugar and butter melt, then bring the mixture to a boil.

  4. First, cook the semolina in the boiling milk, then add the poppy seeds. Continue cooking while stirring until the mixture thickens. Remove the pot from the heat.

  5. In a bowl, add cottage cheese, egg, and vanilla extract. Mix the ingredients with a hand mixer until you get a thick, homogeneous mixture. Stir in the cooled semolina and poppy seed mixture.

  6. Pour the filling onto the cooled base and spread it evenly with a spatula, smoothing the top. Finally, sprinkle the remaining buttery crumbs on top. Place the pan in the oven preheated to 180°C (350°F) for 50-60 minutes. The cake is done when the top turns golden brown and is baked through.

  7. Remove the baked cake from the oven. Let it cool completely in the pan, then refrigerate it for at least 1 hour before serving.

Nutrition Information (Per 100g)

  • Calories: 378.81 kcal
  • Fat: 18.94 g
    • Saturated Fat: 8.98 g
  • Carbohydrates: 43.12 g
    • Sugars: 19.24 g
  • Protein: 7.71 g
  • Fiber: 2.77 g

Advice

Instead of cottage cheese, you can use ricotta or cream cheese.