Pflaumen mohn kuchen

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Pflaumen mohn kuchen

Ingredients

  • 500 grams (a little more than 1 lb) all-purpose or pastry flour
  • 1 package dry yeast
  • 50 grams (close to 2 oz) butter or margarine
  • 50 grams sugar
  • 1 pinch of salt
  • 1 egg
  • 1/4 l (about 1 cup) lukewarm milk
  • 250 grams quark
  • 2 eggs
  • grated zest of 1 lemon
  • 75 grams sugar
  • 1 package vanilla sugar
  • 25 grams cornstarch
  • 1 package Mohnback (a prepackaged poppy seed baking mix in Germany)
  • 750 grams plums

Instructions

Plum and poppy seed cake. Dough: Prepare yeast dough. Topping: Divide eggs, stir together quark, egg yolks, lemon zest, sugar, vanilla sugar and cornstarch. Beat egg whites until stiff peaks form and add to the quark mixture. Use Mohnback according to package directions. Pit the plums. Roll out yeast dough on a prepared baking sheet and let rise for a short wile. Top with quark, poppy seed mixture and plums in alternating rows. Bake in a 400 F oven for about 40 minutes.

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