Ingredients:
Dough:
5.3 oz (150 g) margarine
7 oz (200 g) sugar
1 egg yolk
2 whole eggs
2 tsp baking powder
14-17.6 oz (400-500 g) flour
Poppy Seed Filling:
7 oz (200 g) poppy seeds
2 eggs
6.3 oz (180 g) sugar
1 tsp cornstarch
nuts (optional)
Cottage Cheese Filling:
21 oz (600 g) cheese
5 eggs
1 cup sugar
1 packet vanilla sugar
1 tbsp cornstarch
3.5 oz (100 g) melted butter
lemon
Apple Filling:
2.2 lbs (1 kg) grated apples
7 oz (200 g) sugar
1 packet gelatin
Knead the shortcrust pastry and divide it into two parts. Roll out one part of the dough, place it in a baking dish, and bake a plain crust. Spread the poppy-seed filling over the second portion of dough, add the cottage cheese filling on top, and then bake the assembled pastry.
Poppy Seed Filling
Boil the poppy seeds and grind them. Beat the eggs with the sugar, add the cornstarch, and mix this mixture into the ground poppy seeds.
Cottage Cheese Filling
Grind the cheese. Add the egg yolks, melted butter, cornstarch, and lemon to the cheese, then fold in the whipped egg whites that were beaten with sugar.
Apple Filling
Peel the apples, grate them, add the sugar, and simmer for 15-20 minutes. Once the apples are hot, add the gelatin. While still warm, spread the apple mixture over the cheese crust and cover it with the plain crust. Decorate as desired.
