Crispy cheesecake and poppy seed cake
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300 g plain flour 100 g icing sugar 1 KL baking powder 120 g cold butter a little cold milk (approx. 3 tablespoons)
500 g cottage cheese fine 100 g caster sugar 1 packet vanilla sugar´ 1 packet golden cob 70 ml milk 2 pcs egg 130 g ground poppy seeds
a little butter to grease the mould a little coarse flour or semolina to line the mould
We make this cake often at our house. It is very reminiscent of a Wallachian frgál, only instead of yeasted dough, the filling is baked in a shortcrust pastry.
Soft dough: Sift the flour, sugar, baking powder into a bowl and mix.
Add the cubed butter and quickly work the crumble with your fingertips. Finally, bring the dough together into a whole loaf using the cold milk, adding it just a little at a time (a tablespoon at a time).
Grease a loaf tin (25 cm) with butter and dust with semolina. Roll out the dough into a thick circle a few centimetres larger in diameter than your pie tin and, using a rolling pin, transfer it into the tin, pressing it down the bottom and sides, trimming the overhanging edges.
TIP: if the dough doesn’t roll well and breaks, you can simply press it into the bottom and sides of the tin in pieces.
Place the cake tin with the crust in the refrigerator for about 30 minutes and prepare the filling.
Filling: Beat the cottage cheese, icing sugar, vanilla sugar and golden cob together until smooth.
Then add the milk, beat briefly and incorporate the whole eggs one at a time.
Finally, just lightly stir the ground poppy seeds into the filling.
Spread the filling over the cooled cake and bake in a preheated oven at 170°C for about 50 minutes.