Mohn Topfen Kuchen

Instructions

1. Preheat your oven to 350°F (180°C) and grease a 9-inch springform pan.

2. In a small saucepan, combine the poppy seeds and milk. Bring to a gentle simmer over low heat and cook for about 10 minutes until the poppy seeds have absorbed most of the milk. Set aside to cool slightly.

3. In a large mixing bowl, cream together the butter and sugar until light and fluffy.

4. Add the egg yolks one at a time, beating well after each addition.

5. Stir in the quark, lemon zest, lemon juice, and vanilla extract until well combined.

6. Gently fold in the poppy seed mixture.

7. In a separate bowl, sift together the flour and baking powder.

8. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

9. In a clean, dry bowl, whip the egg whites until stiff peaks form.

10. Carefully fold the whipped egg whites into the batter until no white streaks remain.

11. Pour the batter into the prepared springform pan and smooth the top.

12. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

13. Allow the cake to cool in the pan for 10 minutes before removing the sides of the pan.

14. Once completely cooled, dust the top of the cake with powdered sugar for a beautiful finish.