Soft Cream Cheese Cake

1. Preparation of dough

flour medium 8.75 oz (250 g) • powdered sugar 2 oz (60 g) • vanilla sugar 0.25 oz (8 g) • bicarbonate 0.5 tsp • unsalted butter 4.5 oz (125 g) • chicken egg 1 pc

Measure flour, sugar into the bowl, add vanilla sugar and baking soda, mix. Then add soften chopped butter and egg.

2. 

Knead the dough and leave in a cold place to rest for half an hour.

3. Cream cheese filling

raisins 1.75 oz (50 g) • water • cream curd cheese 1.1 lb (500 g) • sour cream (fat 14-18%) 2 tbsp • chicken egg 2 pcs • powdered sugar 3.25 oz (90 g) • coarse ground flour 1 oz (25 g)

Rinse raisins and soak in a water. Place cream cheese in a bowl, add sour cream, eggs, sugar, flour and drained raisins.

4. 

Beat until smooth.

5. Poppy seed filling

semi skimmed milk 1,5% 5.25 tbsp (80 ml) • sugar granulated 1.75 oz (50 g) • ground poppy seeds 3.5 oz (100 g)

In a saucepan bring milk with sugar to a boil, remove from the flame and stir in ground poppy seeds.

6. Preparation of cake

flour medium

Preheat the oven and roll the dough out on a floured board (work quickly because during the long process butter is melting).

7. 

Place the dough onto the baking form.

8. 

Pour the cream cheese filling over the dough and decorate the cake with poppy seed filling.

9. Baking

Bake the cake at 355°F (180°C) for 30 minutes.

10. 

Let the baked cake cool properly.

11. Serving

Then cut the cake and carefully put the portions on the plate. The dough is very soft and you must be careful during serving so cake does not break. Eat as a dessert - with spoon or dessert fork.