Ready in: 2 hours
Yield: 18 pieces

For the yeast dough:

8 fl. oz (250 ml) milk
2.8 oz (80 g) butter
3 1/2 oz (100 g) granulated sugar
1 egg
1/2 teaspoon salt
1 packet ( 8 g) vanilla sugar
1 packet (7 g) active dried yeast // or 0.7 oz (21 g) fresh yeast)
18 oz (500 g) all-purpose flour

1. Cut the butter into cubes. In a medium pan, combine the milk, butter and sugar. Heat over low heat, stirring to dissolve the butter and sugar. Remove the milk mixture from the heat and let it cool until lukewarm. (The milk mixture has to be lukewarm, neither hot nor cold! Otherwise the dough will not rise.)

2. In a big bowl, combine the egg and salt and mix together. Stir the lukewarm milk mixture into the egg mixture. Add the active dried yeast and vanilla sugar and stir briefly to blend. Sift the flour into the yeast mixture. Knead until the dough begins to form a ball. Rub your hands lightly with sunflower oil and form the dough into a ball and place in a large bowl. Cover with kitchen paper to keep the heat in. Allow to rise in a warm place until the size is doubled, for about 1 hour.

3. Cover a baking sheet with baking paper. Turn the dough onto a slightly floured surface and knead lightly. Sprinkle a rolling pin lightly with flour and roll the dough out. Transfer the dough to the prepared baking sheet. Using your fingertips, pat out the dough to line the pan evenly. Allow the dough to stand for another 30 minutes. 

For the curd cheese (Quark) filling:

14 oz (700 g) curd cheese (Quark, 20 % fat)
1 egg yolk
2 tablespoons butter
3 tablespoons granulated sugar
1 packet vanilla sugar
1 vanilla bean
2 tablespoons milk
2 tablespoons all-purpose flour

1. Using a whisk or spoon, push the curd cheese through a strainer set over a big bowl. Use a paring knife to split the vanilla bean lengthwise and scrape out the seeds.

2. In a separate bowl, whisk the butter until soft and creamy. Add the vanilla seeds and egg yolk and stir to blend. Gradually add the sugar and continue stirring until fluffy. Add the milk and curd cheese in batches, stirring well after each addition.

3. Sift the flour onto the curd cheese mixture and mix thoroughly. Keep the curd cheese mixture refrigerated until ready to use.

For the sweet crumbles:

2.3 oz (65 g) butter
2.8 oz (90 g) all-purpose flour
1.4 oz (40 g) granulated sugar
1 pinch of salt

1. Melt the butter in a small pan over low heat. Let the butter cool completely.

2. In a bowl, whisk together the flour, sugar and salt. Pour in the melted butter. Using your fingertips, mix until the mixture resembles breadcrumbs.

For the poppy seed filling:

1 3/4 pints (800 ml) milk
2 oz (60 g) granulated sugar
6.34 oz (180 g) ground poppy seeds
2.47 oz (70 g) semolina
1 packet (8 g) vanilla sugar
1 lemon (zest)
2 eggs
2 tablespoons ground almonds

1. Separate the egg whites from the egg yolks.

2. In a large pan, bring the milk to a boil. Gradually add the granulated sugar, semolina and ground poppy seeds, stirring to blend. Reduce the heat to low. Let the mixture simmer until thick, for about 2-3 minutes. Stir frequently to prevent the mixture from burning.

3. Add the egg yolks, ground almonds, and vanilla sugar and zest from 1 lemon. Whisk to blend. Let the mixture cool completely.

4. In a big bowl, beat the egg whites stiff, gradually adding the vanilla sugar and a pinch of salt.

Arranging the Klecksel-Cake:

9 oz (250 g) sour cherry jam
poppy seeds mixture
curd cheese mixture
sweet crumbles

1. Preheat the oven to 340 °F (170 °C).

2. Spoon the poppy seeds mixture, curd cheese mixture and sour cherry jam in turns onto the dough. Sprinkle with the sweet crumbles.

3. Bake in the oven until golden brown, about 30-35 min. Leave to cool for 7-10 minutes.

Per serving:

Energy: 455 kcal / 1903 kJ
Fat: 18,9 g
Carbohydrates: 55,6 g
of which sugars: 24,1 g
Protein: 14,1 g
Fibre: 3,5 g

Personal note: You can use a teaspoon to spoon the fillings on top, if preferred. You can also use double the amount of sweet crumbles, to cover the cake completely. The original recipe uses double the amount of sweet crumbs (Streusel). (That means more sugar and calories though #( ^ o ^ )#” ) You probably heard for the first time about this cake. Klecksel-Cake (Kleckselkuchen) is a cake that people love to eat in germany. (Correct me, if I’m wrong, I have no idea where exactly it originated.) “Klecks” translates to blob/splotch. So basically, you spoon little blobs on top of the cake. 

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