Saftiger Mohnkuchen mit Hüttenkäse und Pudding – Ein Rezept für aromatische Desserts

In a separate bowl, mix the low-fat cottage cheese with the egg yolk and pudding powder.
Filling the cottage cheese mixture with the cooled poppy seeds.
Beat the egg whites until stiff and gently fold them in. 3. Assemble the cake and bake:
Roll out the cooled pastry and line the base and sides of a 24cm springform pan.
Pour the prepared poppy seed filling over the base.
Bake in a preheated oven at 180°C for approximately 45 to 50 minutes.
After baking, let the cake rest in the oven with the oven door open for 10 minutes, then let it cool to room temperature.