Ingredients:
Dough:
5.3 oz (150 g) margarine
7 oz (200 g) sugar
1 egg yolk
2 whole eggs
2 tsp baking powder
14-17.6 oz (400-500 g) flour
Poppy Seed Filling:
7 oz (200 g) poppy seeds
2 eggs
6.3 oz (180 g) sugar
1 tsp cornstarch
nuts (optional)
Cottage Cheese Filling:
21 oz (600 g) cheese
5 eggs
1 cup sugar
1 packet vanilla sugar
1 tbsp cornstarch
3.5 oz (100 g) melted butter
lemon
Apple Filling:
2.2 lbs (1 kg) grated apples
7 oz (200 g) sugar
1 packet gelatin
Knead the shortcrust pastry and divide it into two parts. Roll out one part, place it in a baking dish, and bake a plain crust. Spread the poppy seed filling on the second part of the dough, followed by the cottage cheese filling, and bake.
Poppy Seed Filling
Boil the poppy seeds and grind them. Beat the eggs with sugar, add the cornstarch, and mix with the poppy seeds.
Cottage Cheese Filling
Grind the cheese, add the egg yolks, melted butter, cornstarch, lemon, and the whipped egg whites mixed with sugar.
Apple Filling
Peel the apples, grate them, add sugar, and simmer for 15-20 minutes. Once the apples are hot, add the gelatin. While still warm, spread the apple mixture over the cheese crust and cover with the plain crust. Decorate as desired.