"Mohnstrietzel" (German Poppy-Seed-Cake) - cooking recipe

Ingredients

Filling
250 g ground poppy seeds or 250 g poppy seed baking mix
100 g melted butter
20 g sugar
2 eggs
50 g granola cereal or 25 g ground almonds
150 g raisins
Dough
300 g flour
6 teaspoons baking powder
100 g low fat Quark (firm yogurt works as well)
6 tablespoons milk
3 tablespoons oil
3 tablespoons applesauce
100 g sugar
1 pinch salt
1 teaspoon ground vanilla

Preparation

In a bowl mix poppy seeds, butter, sugar, eggs, granola cereal/almonds and raisins. Stir until well blended.
In a second bowl mix baking powder and flour. Add quark, milk, oil, applesauce, sugar, vanilla and salt. Using the dough hooks work into a smooth dough (first on low then on highest speed). Do not knead longer than 1 minute or dough will become sticky.
Roll out on a floured surface into a rectangle of 35X45 cm. If the dough is too sticky, add a little flour.
Spread with the poppy-seed-mixture and roll up starting on the longer side.
Carefully place on a paper-lined baking sheet and cut a criss-cross-pattern into the top of the dough (about 1.5 cm deep). Brush with a little milk.
In the preheated oven bake at 180\u00b0C/350\u00b0F for about 30-35 minutes.