preparation
Then preheat the oven to 180 degrees top/bottom heat (fan oven 160 degrees).
Grease a round springform pan (diameter 26 ) and dust with flour.
Streusel
Mix 120 g sugar, 120 g butter and 170 g flour in a bowl until crumbs form.
First, chill the crumbles.
Poppy seed filling
For the poppy seed filling, first cook the vanilla pudding. Bring 500 ml of milk to the boil. Mix the pudding powder with a little milk and 60 g of sugar until smooth and add to the milk. Bring to the boil briefly, stirring constantly so that nothing burns.
Now put the quark and poppy seed mixture in a bowl, add the pudding and mix everything well.
Now roll out the shortcrust pastry on the work surface (take ¼ of the dough) and press lightly into the springform pan,
Roll ¼ of the dough into a roll and press it onto the edge of the springform pan.
Spread the poppy seed filling evenly over the dough, then add the crumbles on top.
Bake the poppy seed cake in the preheated oven for 45 minutes at 180 degrees top/bottom heat (fan oven 160 degrees). If the crumbles start to get dark beforehand, cover them with aluminum foil.
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