For one 60 x 40 cm baking sheet

SILESIAN POPPY SEED CHEESECAKE_

Preparation: Roll out the yeast dough to a thickness of approx. 2.8 cm on the baking sheet and stipple with a dough docker. Using a piping bag, alternate diagonally between the cheese and poppy seed mixture. Top with the fine streusel topping and sliced almonds.

Ingredients:
1,000 g yeast dough
2,500 g poppy seed mixture (base recipe)
2,500 g cheese mixture (base recipe)
approx. 1,200 g fine streusel topping

Baking temperatur
200 °C

Baking time
ca. 45 min.

Recipe
agaSAAT GmbH

agaDAMPFMOHN® - THE ORIGINAL_

  • Blue poppy from our own monitored cultivation
  • Ground with crystals and gently treated with steam
  • Full aroma, no bitter elements
  • Exceptional taste
  • Completely free from chemical additives
  • 100 per cent all-natural
  • Efficient handling
  • Shelf life of six months
  • Guaranteed reduced morphine content of max. 4 mg/kg
  • Available in both conventional and organic quality
  • DLG-Awarded (gold & silver)
  • Awarded the State Prize of Honor 2017
  • Best poppy seed filling (brot+backwaren)

Recommended by renowned bakery trade schools

Brochure

agaDAMPFMOHN® RECIPES FOR THE HOUSEHOLD BAKERY

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