Poppy Seed Streusel Torte

Name: Poppy Seed Streusel Torte
Prep time: 20 min
Cook time: 45 min
Total time: 2 h 5 min
Cuisine: Universal
Ingredients: For the shortcrust pastry:; 150 g Flour; 75.0 g Butter; 70.0 g Sugar; 8.0 g Vanilla sugar; 4.8 g Baking powder; 60.0 g Eggs; Butter; Flour; For the streusel:; 100 g Sugar; 100 g Butter; 150 g Flour; 0.14 g Cinnamon; For the filling:; 250 g Quark (0% fat); 200 g Sour cream (20% fat); 120 g Eggs; 16.0 g Vanilla sugar; 100 g Sugar; 37.0 g Pudding powder; 500 g Poppy seed paste; Powdered sugar

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Poppy Seed Streusel Torte is a delectable dessert that features a nutty and creamy poppy seed custard filling topped with a buttery and crumbly streusel topping. It's a perfect dessert for special occasions and holidays, and is best enjoyed with a cup of coffee or tea.

Category: Torte

Source: www.einfachbacken.de

Equipment

⌀ 9.2 cm

Springform

Ingredients

For the shortcrust pastry:
18.8 g	Flour
9.4 g	Butter
8.8 g	Sugar
1.0 g	Vanilla sugar
0.61 g	Baking powder
7.5 g	Eggs
	Butter
	Flour
For the streusel:
12.5 g	Sugar
12.5 g	Butter
18.8 g	Flour
0.018 g	Cinnamon
For the filling:
31.3 g	Quark (0% fat)
25.0 g	Sour cream (20% fat)
15.0 g	Eggs
2.0 g	Vanilla sugar
12.5 g	Sugar
4.6 g	Pudding powder
62.5 g	Poppy seed paste
	Powdered sugar

20:00

25:00

20:00

125:00

Instructions

For the shortcrust pastry, mix all ingredients in a mixing bowl and quickly knead into a smooth dough. Chill for 30 minutes. Preheat the oven to 180°C top/bottom heat (convection oven: 160°C). Grease a round springform pan and dust with a little flour.

Roll out dough on lightly floured work surface and place in springform pan. Press down on the bottom of the springform pan and form a 3 cm high rim. For the crumble, mix all ingredients in a mixing bowl until crumbles form in the bowl. Refrigerate the crumbles until further use.

For the poppy seed filling, mix well the quark, sour cream and the eggs with the sugar and vanilla sugar. In the next step, stir in the custard powder. Add poppy seed mixture and mix everything together. Spread the poppy seed mixture on the shortcrust pastry and smooth it out.

Pre-bake the poppy seed cake in the preheated oven for approx. 25 min. until a skin has formed on the surface. Remove the cake from the oven and sprinkle the crumble on top. Bake for another 20 minutes. When cool, dust the edges a little with powdered sugar. Serve the cake cool.