We bake our Thuringian Poppy Seed Cake since more than 90 years following the same traditional recipe.
The main difference to other poppy seed cakes is the juicy filling, more than 2/3 of the cake.
For this characteristic filling we crush the seeds and then cook it with milk, sugar and semolina. After cooking we add apple cream and raisins.
For the base we use choco crumble dough, and from the same dough we tear the crumbles for the topping.
The filling is made from 2/3 quark cheese (a typical German kind of cottage cheese), eggs and sugar.
Here too we see that all ingredients are from only natural source, by which we emphasize our artisanal baking.
What ist he result when the Cakees-bakers may bake down to their whim? Of course new flavours. Classic Cheesecake, Aple Cheesecake, Coconut Cheesecake, Apple Pie and the creamy American Cheesecakes, all available in our soon to open online shop.
All Cakees have a weight of 500g, except the American Cheesecakes and the Protein Cheesecakes with 450g, which is good for 4 to 6 proper portions.