Poppy seed dough:
Mix the poppy seeds together with butter, add granulated and vanilla sugar. Gradually add one egg at a time and mix thoroughly. Then add flour mixed with baking powder, rum, and milk. Pour the dough into a greased baking dish sprinkled with flour. Set aside.
Mix the Farmer cheese with powdered sugar, vanilla sugar, vanilla pudding powder, and lemon juice. Gradually add one egg at a time and mix thoroughly.
Pour the filling on the poppy seed dough.
Bake in a preheated oven at 340*F for about 45-60 minutes. Let the baked cake cool down and sprinkle with powdered sugar.
1. Mix all ingredients until you get a smooth, doughy texture. Wrap it with plastic wrap and leave it in a fridge for an hour (or overnight).
2. Roll out a thin layer of dough with the plastic wrap over the dough, preventing it from sticking to the rolling pin. Using a cookie cutter, cut the desired shapes and place them on a cookie sheet lined with a baking paper.
3. Preheat the oven at 360F and bake for about 12 mins or until done.