1. Add the flour, baking powder, and sugar for the base to a large bowl and mix. Add the butter and rub everything between your fingers until streusel start to form. Next, add the egg and mix/knead until you get a nice smooth dough. Wrap in plastic wrap and place in the fridge for about 30 minutes.

2. For the streusel add the flour with sugar and cinnamon to a bowl and mix. Add the butter in small pieces and rub again between your fingers to form streusel in different sizes. Add the sliced almonds and mix. Place it in the fridge as well until needed.

3. Preheat the oven to 180°C (350°F). Line a springform tin (23cm)* with baking parchment and grease lightly. Roll out the dough on a floured surface, then transfer to the baking tin and press to the bottom and sides to create a nice base. You can also divide the dough and roll out 2/3 to a round as big as the baking tin. Shape the rest of the dough into a long log and press that on the sides of the baking tin to get a base with a nice edge – it’s a bit easier to make this way. Set aside.

4. For the filling mix the curd with sour cream (Schmand) and sugar in a large bowl. Add the eggs, amaretto, and vanilla extract and mix well. Add the cornstarch and mix until there are no more lumps. Next, add the poppy seed filling and mix it in. Pour the filling into the prepared springform tin, smooth out the top and bake for about 25 minutes. Remove from the oven and sprinkle the streusel all over the top. Place in the oven again and bake another 20-25 minutes until the cake has set and the streusels have a nice golden color. Take it out of the oven and let it cool down completely. Dust with some confectioners‘ sugar before serving (optional). Serve with whipped cream.