Shortcrust pastry
270 g flour
80 g butter
80 g sugar
1 packet vanilla sugar
1 teaspoon baking powder
1 egg Streusel
icing 120 g butter
120 g sugar
170 g flour
Poppy seed filling:
250 g low-fat cottage cheese
60 g sugar
500 g poppy seed filling for baking
2 packets instant pudding mix
500 ml milk
Preparation
First, for the shortcrust pastry, knead all the ingredients (150 g flour, 75 g butter, 70 g sugar, 1 packet of vanilla sugar, 1 teaspoon baking powder and 1 egg) into a smooth dough and leave to cool for 30 minutes.
Then preheat the oven to 180°C (160°C with hot air).
Grease a round cake tin with a diameter of 26 cm and dust it with flour.
Sprinkles
In a bowl, mix 120 g of sugar, 120 g of butter and 170 g of flour until crumbly.
Refrigerate the streusel.
Poppy seed filling
For the poppy seed filling, first prepare the vanilla pudding. Bring to
