Dough: Start by preparing the dough, an essential element for our recipe. Sift the flour together with the baking powder, making sure there are no lumps. Add the butter cut into small cubes, mixing gently with a spatula or your fingers until the mixture resembles a grainy texture, similar to sand. It is important not to knead the dough, but to focus on homogenizing it. Once we achieve this texture, we add the other ingredients: sugar, a pinch of salt, and possibly vanilla. If the dough does not bind enough, we can add 1-2 tablespoons of cold water. If the dough is too soft, we add a little flour, being careful not to overdo it. After obtaining a homogeneous dough, we shape it into a ball, wrap it in cling film, and place it in the refrigerator for at least 1 hour. It is ideal to let it rest for 4 hours to firm up better.
After the dough has been in the refrigerator, we take care of rolling it out. With a rolling pin, we roll out an even sheet, which we place in the round pan with removable walls (diameter 26-28 cm), which we previously lined with baking paper. We ensure that the dough rises about 2-3 cm on the edges to form a wall that will support the filling. Using a fork, we prick the dough here and there to prevent air bubbles from forming during baking.
Filling: In a bowl, we mix the ground poppy seeds with sugar, being careful to use between 150 and 250 g of poppy seeds and 100 g of sugar, depending on our preferences. We gradually add the milk, stirring constantly until we obtain a thick paste, but not too soft, with a sandy texture. This filling is evenly spread over the dough in the pan, leveling the surface well.
Now, we preheat the oven to 185 degrees Celsius and bake the crust for 7-10 minutes, or until the edges turn golden. Meanwhile, in a separate bowl, we mix the butter until fluffy, then add the cream cheese, powdered sugar, pudding powder, and egg yolks. We continue beating until we obtain a smooth cream. Separately, we beat the egg whites until stiff and carefully incorporate them into the cream cheese mixture using a spatula and folding movements to keep the air in the egg whites.
After the crust is semi-baked, we carefully pour the cream cheese over the poppy filling and return the pan to the oven at a moderate to low heat for 35-40 minutes, or until the top layer is firm and takes on a golden hue. Once the cake is ready, we let it cool in the pan for 15 minutes, then detach the side walls. It is recommended to let the cake cool completely for a few hours to allow the cream cheese to firm up, thus facilitating slicing. Before serving, dust with vanilla powdered sugar, adding a touch of elegance and sweetness. Enjoy this delicacy with friends or family!
After the dough has been in the refrigerator, we take care of rolling it out. With a rolling pin, we roll out an even sheet, which we place in the round pan with removable walls (diameter 26-28 cm), which we previously lined with baking paper. We ensure that the dough rises about 2-3 cm on the edges to form a wall that will support the filling. Using a fork, we prick the dough here and there to prevent air bubbles from forming during baking.
Filling: In a bowl, we mix the ground poppy seeds with sugar, being careful to use between 150 and 250 g of poppy seeds and 100 g of sugar, depending on our preferences. We gradually add the milk, stirring constantly until we obtain a thick paste, but not too soft, with a sandy texture. This filling is evenly spread over the dough in the pan, leveling the surface well.
Now, we preheat the oven to 185 degrees Celsius and bake the crust for 7-10 minutes, or until the edges turn golden. Meanwhile, in a separate bowl, we mix the butter until fluffy, then add the cream cheese, powdered sugar, pudding powder, and egg yolks. We continue beating until we obtain a smooth cream. Separately, we beat the egg whites until stiff and carefully incorporate them into the cream cheese mixture using a spatula and folding movements to keep the air in the egg whites.
After the crust is semi-baked, we carefully pour the cream cheese over the poppy filling and return the pan to the oven at a moderate to low heat for 35-40 minutes, or until the top layer is firm and takes on a golden hue. Once the cake is ready, we let it cool in the pan for 15 minutes, then detach the side walls. It is recommended to let the cake cool completely for a few hours to allow the cream cheese to firm up, thus facilitating slicing. Before serving, dust with vanilla powdered sugar, adding a touch of elegance and sweetness. Enjoy this delicacy with friends or family!
Ingredients
Dough: -250 g flour -125 g soft butter -75 g sugar -1 sachet vanilla sugar -1 egg -1 sachet baking powder (10 g) -1 pinch of salt Filling: -up to 7 tablespoons milk -150 g ground poppy together with 100 g sugar or grind 150 g poppy separately and mix it with 100 g powdered sugar (you can increase the amount of poppy to 250 g, according to your preference, without changing the proportion of the rest of the ingredients) -75 g soft butter -100 g powdered sugar -4 eggs -500 g Quark cream cheese -1 sachet vanilla pudding powder For the garnish: -vanilla powdered sugar