Poppy-seed cheesecake with currants
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ingredients
500 g semi-coarse flour 180 g powdered sugar 2 pk egg 1 pk baking powder 250 g Hera butter
Macao filling:
300 ml ground poppy
Cottage cheese filling:
750 g soft lumpy cottage cheese 1 pk vanilla sugar 200 g powdered sugar 3 pk egg 3 tbsp Golden cob fresh grated lemon zest red currants
progress
Delicious tart of three flavours:))
1.
Cesto: in a bowl mix sifted flour mixed with baking powder, sugar, butter and eggs. Divide the dough in half and place in the refrigerator. Meanwhile, prepare the fillings.
2.
Macao filling: 300 ml ground poppy seeds
3.
Cottage cheese filling: mix the cottage cheese, eggs, icing sugar, vanilla, lemon zest and golden cob.
4.
Grease a 30×40 cm tray and dust with flour. Roll out one half of the dough to the size of the tin with higher sides. /Cover the dough with about half of the sides of the tin./ Sprinkle the dough with the ground poppy seeds. Spoon the cheesecake filling over the poppy seeds and sprinkle thickly with washed, dried currants.
5.
Roll out the other half of the pastry, cut into strips and place on the surface in a grid shape. Bake until golden. Temperature 180°C for about 30 minutes or as required. The figures are approximate. After baking, sprinkle with vanilla and icing sugar. Leave to cool, cut into slices and serve. This is a delicious cake of three flavours! Enjoy!
