German cottage cheese pancake with poppy seed filling
6 servings
80 minutes
German cheesecake with poppy filling is a true masterpiece of German baking that embodies the best traditions and flavor combinations. The base of the dessert is a crumbly shortcrust pastry that is harmoniously complemented by a delicate cheese-poppy filling. The poppy used in the recipe gives the pie a rich nutty-vanilla aroma, while the cheese provides a velvety texture and a slight tanginess. This dessert not only delights the taste buds but also offers a sense of coziness, especially in cold weather when the warming scent of fresh baking fills the home. It can be served as a festive treat or enjoyed with a cup of tea on a quiet evening. Germans often prepare such pies as a tribute to centuries-old culinary traditions where simplicity in preparation meets unique flavor. This cheesecake is an ideal combination of textures and aromas that can impress even the most discerning gourmets.
1
Grind the flour, cold butter, and sugar into crumbs.
- Wheat flour: 300 g
- Butter: 130 g
- Sugar: 150 g
2
Take 2/3 of the crumbs and place them in the bottom of a 24 cm springform pan, press down with your hands, and put in the refrigerator.
3
In a large pot, mix milk, sugar, and butter for the filling and bring to a boil.
- Milk: 750 ml
- Sugar: 150 g
- Unsalted butter: 100 g
4
Add poppy seeds and semolina to boiling milk, mix, and let it sit for 10 minutes. It should result in a thick, sour cream-like mass.
- Ground poppy seeds: 150 g
- Semolina: 150 g
5
Blend the cottage cheese with the egg.
- Curd cheese (tvorog): 250 g
- Chicken egg: 1 piece
6
Add cottage cheese to the poppy mixture and mix.
- Curd cheese (tvorog): 250 g
- Ground poppy seeds: 150 g
- Semolina: 150 g
7
Spread the filling on the cooled dough and sprinkle with the remaining crumbs from the dough.
- Wheat flour: 300 g
- Butter: 130 g
- Sugar: 150 g
8
Send to the oven for 1 hour at 180 degrees.
