A moist sheet cake with poppy seeds, quark, and olive oil.
The olive oil makes the cake especially soft and aromatic. Combined with the fresh lemon glaze, this creates a simple yet very distinctive cake.
Preheat the oven to 180 °C (350 °F) upper and lower heat.
Separate the eggs.
Beat the egg yolks with the sugar in a large bowl until frothy.
Add the quark and stir well.
Add the milk, olive oil, and rum, then stir until smooth.
Mix the flour and baking powder together, then stir into the dough.
Add the poppy seeds and fold in evenly.
Beat the egg whites in a separate bowl until stiff.
Gently fold the beaten egg whites into the dough to keep the cake light.
Grease a baking sheet and lightly dust with flour.
Spread the dough evenly on the sheet.
Bake in the preheated oven for about 30 minutes.
The cake is done when the surface is lightly golden.
Let the cake cool completely.
Place the powdered sugar in a bowl.
Slowly add the lemon juice and stir until a thick glaze forms.
Spread the glaze evenly over the cooled cake.
Cut the cake into small squares.
Thanks to the olive oil, the cake stays moist for a long time and develops a slight Mediterranean note that harmonizes well with the poppy seeds and the fresh lemon glaze.
One level up: Desserts & Baked Goods
Author: Felix Schröder, with assistance from AI (ChatGPT)
Creation: written by Felix Schröder › formatted in Markdown by ChatGPT › published by Felix Schröder › layout adjusted by Claude
Created: 2026-03-09 · Last updated: 2026-03-09 · Questions or feedback? support@teikei.us