Pflaumen mohn kuchen

Ingredients

500 grams (a little more than 1 lb) all-purpose or pastry flour
1 package dry yeast
50 grams (close to 2 oz) butter or margarine
50 grams sugar
1 pinch of salt
1 egg
1/4 l (about 1 cup) lukewarm milk
250 grams quark
2 eggs
grated zest of 1 lemon
75 grams sugar
1 package vanilla sugar
25 grams cornstarch
1 package Mohnback (a prepackaged poppy seed baking mix in Germany)
750 grams plums

Instructions

Plum and poppy seed cake. Dough: Prepare yeast dough. Topping: Divide eggs, stir together quark, egg yolks, lemon zest, sugar, vanilla sugar and cornstarch. Beat egg whites until stiff peaks form and add to the quark mixture. Use Mohnback according to package directions. Pit the plums. Roll out yeast dough on a prepared baking sheet and let rise for a short wile. Top with quark, poppy seed mixture and plums in alternating rows. Bake in a 400 F oven for about 40 minutes.