Sernik with Poppy Seeds and Grape Preserves

METHOD FOR SHORTCRUST PASTRY

• 1
  Process all ingredients in a food processor or by hand into a smooth, firm dough. Wrap in cling film and chill in the refrigerator for ½ hour.
• 2
  Line the bottom of a ∅ 24 cm springform pan with baking paper. Roll out the dough into a ∅ 24 cm circle and place it into the pan. Prick with a fork and bake for 15 minutes in an oven preheated to 170°C with a fan.

METHOD FOR CHEESE FILLING

• 1
  Grind the quark 3 times in a meat grinder or you can also chop it in a food processor; the quark will be finer and smoother, but not as runny as the one in tubs.
• 2
  Separate the egg yolks from the whites. Whip the egg whites with salt into stiff peaks, then gradually beat in 50 g of granulated sugar. Beat the butter, the remaining granulated sugar, and vanilla sugar into a smooth cream. Gradually beat in the egg yolks and ground quark into the cream in portions. Very gently fold the egg white peaks and potato starch into the quark cream with a wooden spoon.
• 3
  Spread the quark mixture over the pre-baked dough and smooth the surface.
• 4
  Place a deep baking tray with boiling water on the bottom rack of the oven. Bake the Sernik for approximately 60 minutes on the middle rack of the oven at 150°C without convection. The baked cake should be slightly springy on the surface. During baking, we can cover the pan with aluminum foil to keep the cake light on the surface.
• 5
  After baking, do not remove the Sernik immediately from the oven to prevent it from collapsing. Turn off the oven, slightly open the door, and let the Sernik cool in it for an hour.
• 6
  Spread the baked and cooled Sernik with preserves while still in the pan and then carefully remove it from the pan. You can decorate it with fresh fruit or nuts.