Grandma’s Klecksel cake with quark, poppy seeds and jam

Ingredients

• 500 gplain flour, type 405
• 250 mlmilk
• 21 gfresh yeast
• 50 gsugar
• 75 gbutter
• 1medium egg
• 1unwaxed lemon, zest
• 1 pinchsalt
• 375 mlmilk
• 150 gsteamed poppy seeds (Dampfmohn)
• 75 gsugar
• 40 gfine semolina
• 20 gbutter
• 1/2unwaxed lemon, zest
• 1medium egg
• 1 pinchsalt
• 500 glow-fat quark
• 2medium eggs
• 50 gsugar
• 1 sachetvanilla sugar
• 1/2unwaxed lemon, zest and juice
• 20 gcornflour
• 1 pinchsalt
• 300 gjam of your choice
• 250 gplain flour, type 405
• 150 gbutter
• 100 gsugar
• 1 pinchsalt

Instructions

1. 1

   Make the sponge

   Put the flour and salt in a bowl and make a large well in the centre. Weigh the sugar and add 1 teaspoon to the well. Gently warm half the milk (125 ml) to no more than 40°C, then pour it into the well. Crumble in the yeast and stir with a fork until dissolved, drawing in a little flour from the edge to make a thick, pourable paste. Leave this pre-dough to rest for 15 minutes.

2. 2

   Knead the dough

   Gently warm the remaining 125 ml milk and melt the butter in it, keeping the mixture below 40°C. Wash the lemon in hot water and grate its zest into the pre-dough. Add the remaining sugar, the egg and the milk mixture. Knead by hand or with a mixer until smooth and pulling away from the sides of the bowl. Cover and leave to rise in a warm place for 1 hour.

3. 3

   Cook the poppy filling

   While the dough rises, make the fillings, starting with the poppy mixture so it has time to cool. Bring the 375 ml milk, sugar, butter and salt to the boil. Whisk in the semolina and leave it to stand for 5 minutes. Stir in the steamed poppy seeds and bring the mixture to the boil once more. Zest half a lemon, add it with the egg and mix well; set aside.

4. 4

   Mix the quark

   Whisk together the quark, eggs, sugar, vanilla sugar, cornflour, lemon zest, 1 tablespoon lemon juice and salt.

5. 5

   Prepare the toppings

   Stir the jam in a bowl until smooth. Knead together the flour, butter, sugar and salt for the streusel until crumbly.

6. 6

   Prepare the tray

   Line a deep-sided baking tray with baking paper and heat the oven to 200°C, conventional setting. Take the risen dough from the bowl and knead it briefly.

7. 7

   Shape the base

   Put the dough on the tray and roll it out evenly to cover the whole surface, using your fingers to press it into the corners. Prick the dough several times with a fork.

8. 8

   Add the fillings

   Use teaspoons to place dollops of the poppy filling, quark mixture and jam across the dough. It is helpful to put poppy and quark dollops around the outside, as the jam loosens and spreads during baking. Make small hollows for the jam between the poppy and quark so it stays more contained.

9. 9

   Scatter the streusel

   Once the fillings are distributed over the tray, scatter the streusel on top.

10. 10

    Bake the cake

    Bake for 35 minutes, until the streusel is golden yellow. Leave the tray to cool on a wire rack.

What is Klecksel cake?

Kleckselkuchen is a German sheet cake named for the spoonfuls, or dollops, of different toppings scattered across its yeast-dough base. Versions vary, but the combination of quark, poppy seeds and jam gives this one a mix of creamy, earthy and fruity flavours.

The thick streusel adds a crisp, buttery finish. Baking everything on one tray makes it practical for a crowd and gives each piece a slightly different pattern of toppings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 333 calories, 9g protein, 49g carbs, 12g fat.

The yeast dough and sugar provide much of the carbohydrate, while butter in the dough and streusel contributes a large share of the fat. Quark and eggs supply protein, with further fat from the butter and egg yolks. Serve a slice with fresh fruit or berries for a simple contrast and a more balanced plate.

A patient yeast dough

Yeast sponge: the small flour-and-milk mixture gives the fresh yeast a chance to dissolve and start working before the rest of the dough is added. The 15-minute rest is part of the method, so allow for it as well as the dough’s one-hour rise.

Gentle warmth: keep both warmed milk mixtures below 40°C. Hot liquid can damage the yeast, while cool liquid may slow the rise.

Why the fillings are made in this order

Poppy filling: cooking the milk with semolina helps it thicken before the poppy seeds are stirred in. Making this first gives it time to cool while the dough rises.

Quark and jam: the quark mixture is whisked until smooth, while the jam is simply stirred to loosen it. Preparing both ahead makes it easier to place the toppings promptly once the dough is on the tray.

Keep the jam in place

Outer edge: poppy and quark dollops are less likely to run than jam, so placing them around the perimeter helps protect the edges of the cake.

Small hollows: spoon the jam into gaps between the other fillings rather than spreading it over the dough. It can still soften and spread in the oven, but the little pockets help contain it.

Getting an even base

Tray corners: roll the dough across the tray, then use your fingers to fill the corners where a rolling pin may not reach neatly. Aim for an even layer so it bakes consistently.

Fork pricks: prick the dough several times before adding the toppings, as directed. Scatter the fillings and streusel over the base without pressing them into it.

Look for golden streusel

Bake: the recipe calls for 35 minutes at 200°C in a conventional oven. The main visual cue is streusel that has turned golden yellow.

Cooling: let the cake cool on a wire rack in its tray. This gives the hot fillings time to settle before you cut portions.

Serving the tray bake

This cake is substantial enough to serve on its own with tea or coffee. A spoonful of plain quark alongside a slice can echo the filling without adding another strong flavour.

Cut it into 25 portions as listed. Since the toppings are scattered rather than layered, slices will naturally vary in how much poppy, quark or jam they contain.

Recipe notes & tips

• Use a thermometer if you are unsure whether the warmed milk is below 40°C.
• Give the poppy filling time to cool while the dough rises.
• Use a deep-sided tray lined with baking paper to contain the fillings.
• Press the dough into the corners with your fingers after rolling it out.
• Make small hollows between the quark and poppy dollops for the jam.
• Cool the cake on a wire rack before slicing.

Variations

• Different jam: use your favourite smooth jam for a different fruity note.
• More citrus: add extra lemon zest to the quark mixture for a brighter flavour.
• Poppy-free tray: replace the poppy dollops with extra quark and jam.
• Berry finish: serve slices with fresh berries for a tart contrast.
• Neater portions: chill the cooled cake briefly before cutting to help the fillings set.

Common mistakes to avoid

• Overheating the milk: keep it below 40°C so the yeast is not exposed to excessive heat.
• Skipping the sponge rest: leave the yeast mixture for 15 minutes before adding the remaining dough ingredients.
• Adding hot poppy filling: make it first and give it time to cool before topping the dough.
• Spreading the jam over the whole base: spoon it into small hollows between the other fillings to limit spreading.
• Leaving the corners bare: press the dough into every corner of the tray with your fingers.
• Cutting while hot: cool the tray bake on a rack first so the fillings can settle.

How to store

Once completely cool, cover the cake or store it in an airtight container in the fridge for up to 3 days. Bring slices to room temperature or warm them briefly in a low oven before serving.

Frequently asked questions