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Cooking
Curd Cheese and Poppy Seed Cake
· 8 servings
Make the dough
Mix the flour and oats with the softened butter, egg yolk and sugar, and 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.
Curd cheese filling
Put the curd cheese in 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 disc about 0.5 cm thick and line the 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 whatever order you like. Bake in a preheated oven at 170°C for about 20-25 minutes. Remove from the oven and let cool.