Poppyseed and cottage cheese slice with currants
Poppy seed and cottage cheese slice with currants is prepared from banana, ground poppy seeds, flakes and yoghurt. Spread a thin layer of cottage cheese on the poppy seed base, add currants or other small fruits and bake the slice until golden brown.
Ingredients · Servings 1 sheet
- Poppy part:
- 1 banana
- 2 eggs
- 130 g ground poppy seeds
- 60 g ground oatmeal
- 60 g plain flour
- 100 g plain yogurt
- 1 baking powder
- 1 teaspoon lemon zest
- 1 tablespoon ground cinnamon
- 1 pinch of salt
- Cottage cheese part:
- 250 g cottage cheese from a tub
- 100 g plain yogurt
- 2 eggs
- 30 g vanilla pudding powder
- 50 g caster sugar
- 1 teaspoon lemon zest (optional)
- Further:
- currants (or other small forest fruits)
Method · 55 min
- Wash the currants, remove the stems and let them drain well.
- Preheat the oven to 180 °C. Line the mold with baking paper.
- Peel the banana, put it in a bowl and mash it with a fork. Add the egg, ground poppy seeds, ground oatmeal, plain flour, plain yogurt, baking powder, lemon zest, cinnamon and salt. Mix everything together to form a dough.
- Spread the poppy seed dough evenly into the prepared pan.
- In a second bowl, add the cottage cheese, plain yogurt, eggs, sugar, and vanilla pudding powder. Add lemon zest to taste and mix thoroughly until smooth.
- Spread the cottage cheese mixture evenly over the poppy seed layer. Spread the currants over the surface.
- Place the pan in the preheated oven and bake for approximately 35 minutes. Remove the baked slice from the oven and let it cool completely.
- Cut the cooled poppy seed and cottage cheese slice into portions and serve.
