| POPPY
SEED CHEESECAKE |
375 g
(13oz) plain flour
1 tsp baking powder
75 g (3oz) sugar
2 tsp vanilla sugar
2 eggs
175 g (6 oz) margarine or butter
|
For
the dough
Sift the flour and baking
powder into a mixing bowl. Add the sugar, vanilla sugar, eggs and
the margarine or butter. Use the food mixer's kneading hook,
initially at low speed, then gradually increase to high speed as the
dough firms up. Dust the work surface with flour and knead the dough
to a smooth texture. If it sticks, chill it in the refrigerator for
a while |
750 g (1
lb 10 oz) low-fat soft cheese
150 g (5½ oz) sugar
2 egg yolks
1 pinch salt
grated rind of ½ untreated lemon
60 g (2½ oz) cornflour
75 g (3 oz) melted butter
2 eggs whites
|
For
the cream cheese layer
Mix together the low-fat soft
cheese, sugar, egg yolks, salt, grated lemon rind, cornflour and
melted butter. Whisk the egg whites until stiff and then fold into
the cream cheese mixture. |
250 g (9
oz) poppyseeds
2 tbsp honey
2 eggs
100 g (3½ oz) sultanas
|
For
the poppy seed layer
Grind the poppyseeds and cook
with the honey, eggs and sultanas.
Roll out two-thirds of the dough on a
38 x 28 cm ( 15 x 11 inch) baking sheet. First spread the cream
cheese mixture on top, followed by the poppyseed. Roll out the rest
of the dough thinly and cut out strips about 1 cm (½ inch). Lay the
strips on top of the poppy seed in a lattice pattern. |
Oven
temperatures
Conventional oven
Fan-assisted oven
Gas oven
Baking time
|
170-200 deg C/350-400 deg F (preheated)
about 160 deg C/325 deg F (not preheated)
mark 3-4 (not preheated)
about 50 minutes |
3-4 tbsp
apricot jam
3 tbsp water
|
For
the apricot syrup
Strain the apricot jam
through a sieve. Mix with water and bring to the boil, stirring
constantly. Brush it over the dough strips |
| |
|
GOOD APPETITE! |
|
FOOD