boil 500 ml of milk. Mix the custard powder with a little milk and 60g of sugar until smooth, then add the mixture to the hot milk. Bring to the boil again briefly, stirring constantly so that the pudding does not burn.
Now mix the cottage cheese and poppy seed filling in a bowl. Add the custard and mix well.
Roll out the shortcrust pastry on a work surface (remove 1/4 of the dough) and gently press it into the cake pan.
Roll the remaining 1/4 of the dough into a rolling pin and press it against the edge of the cake pan.
Spread the poppy seed filling evenly over the dough and sprinkle with streusel.
… Bake the poppy seed cake in a preheated oven at 180°C (160°C for convection) for 45 minutes. If the streusel frosting starts to brown too quickly, cover it with aluminum foil. Enjoy your meal!
