Poppy Seed and Quark Cake – Quick to Prep and Gone in a Flash

Ingredients:
250 g quark
250 g sugar
250 g wheat flour (Type 405)
200 g poppy seeds
100 ml neutral vegetable oil
50 ml rum (or a little rum flavoring)
6 eggs
100 ml milk
1 packet baking powder
For the glaze:
350 g powdered sugar
Juice of 1 lemon
Preparation:
1. Separate the eggs. Beat the egg yolks with the sugar until creamy, then mix in the quark, milk, oil, and rum. Stir in the flour, baking powder, and poppy seeds. Gently fold in the beaten egg whites.
2. Spread the batter onto a greased baking sheet (approx. 30 × 40 cm) and bake at 180°C (top/bottom heat) for about 30 minutes.
3. Let cool. Stir the powdered sugar and lemon juice until smooth and spread over the cake.