1. Start with the filling by washing the poppy seeds and draining them well again. Add the milk, butter, honey, and cinnamon to a large pot and heat up while stirring constantly. As soon as the mixture starts boiling, add the washed and drained poppy seeds and the semolina and mix in. Reduce the heat to a medium-low and let bubble for about 2-3 minutes until the mixture thickens. Take off the heat and let cool down for at least 60 minutes. When cooled, add the eggs, lemon zest, and rum (optional) and mix in well. Set aside.

2. Preheat the oven to 200°C (390°F). Line a baking sheet (with a high rim) with parchment paper or grease and set aside. For the streusel add the flour, sugar, and salt to a large bowl and mix. Add the butter in small pieces as well as the vanilla extract. Mix with a fork or use your fingers to rub everything between your fingers until you get nice big streusel. Set aside.

3. For the dough add the quark (curd cheese), milk, oil, and sugar to a large bowl and mix until combined. Mix the flour with baking powder and add to the bowl – mix until just combined. The dough will be quite tough and sticky but that is fine. Transfer to the prepared baking sheet and spread/roll out to cover the complete baking sheet with one even layer. Pour the poppy seed filling on top and smooth it out to get an even layer as well. Sprinkle with the streusel. Bake for about 40-45 minutes until the streusels have a nice golden color. Take it out of the oven and let it cool down completely.