Vegan poppy seed cheese cake
Vegan poppy seed cheese cake with crumbles. Easy and so delicious. The perfect Sunday treat.
Servings 8 Portions
Ingredients
dough
- 125 g of flour
- 70 g of vegan butter Alsan
- 20 g of sugar
- 1 tbsp cold water
filling
- 500 g vegan quark
- 180 g steam poppy ready to cook
- 100-120 g of sugar
- 25 g butter liquid
- 25 g cornstarch or 1/2 packet vanilla pudding powder
- 3 tbsp vegetable milk
- Abrasion of a 1/2 lemon
crumble mixture
- 100 g of flour
- 70 g of butter
- 80 g of sugar
optional
- 2 tbsp raisins washed
equipment
- 20 cm springform
Instructions
dough
- Quickly knead all ingredients into a dough with your hands. Wrap in cling film and allow to rest for 30 minutes in the refrigerator.
crumble mixture
- Knead all ingredients with your hands to sprinkle. Put aside.
filling
- Mix the quark, lemon, butter and sugar with the whisk. Mix vanilla pudding powder or cornstarch with milk and stir in the quark mixture.
- Then mix in the steam poppy. Who likes add raisins.
- Preheat the oven to 180 degrees.
- Remove dough from the fridge and roll out on a lightly floured work surface. Place in the springform and press on the edge.
- Pierce the pastry tray several times with a fork. Add the poppy seeds mixture and smooth. Cover with crumble and bake for 40-45 minutes.
- If the cake turns brown, cover with baking paper.
- After the baking time, leave the cake for 15 minutes with the oven door slightly open in the oven that has been switched off. Then place the cake on a cake rack and let it cool in the mold.
Notes
- I use this poppy seed brand
- cinnamon
- cherries
- apricots
- tangerines
- Rich in protein and soy based are the vegan quark products from Alpro.
- Also on soy based is the vegan cottage cheese from Provamel.
- Almond-based products Qvark from Hiel