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Cooking
Cottage Cheese and Poppy Seed Cake
· 8 servings
Make the dough
Mix the flour and oats with the softened butter, egg yolk and sugar, then knead into a dough.
Let it rest
Shape the dough into a ball, wrap it in foil and let it rest in the fridge for at least 30 minutes.
Poppy seed filling
Pour the milk into a small saucepan, add the poppy seeds, agave syrup and cinnamon, and bring to a boil. Cook for 3-5 minutes, until the filling thickens.
Cottage cheese filling
Put the cottage cheese into a bowl, add the egg yolk, agave syrup and lemon juice, and mix well.
Roll out the dough
After 30 minutes (or longer, if you're not in a rush), take the dough out of the fridge, roll it out into a sheet about 0.5 cm thick, and line the baking tin right up to the edges (or simply press it into the tin with your hands).
Bake
Pour or spread the fillings over the dough in any order you like. Bake in a preheated oven at 170°C for about 20-25 minutes. Take it out of the oven and let it cool.