For the dough, beat the oil with sugar and egg until foamy. Now add buttermilk, lemon zest and lemon juice. Add the flour mixed with baking powder and the almonds to the thick batter and fold in. Pour the batter into a greased 20-size springform pan.
Pre-bake in a preheated oven at 180°C to 200°C for about 15 minutes. For the cream, mix the sour cream or sour cream with the low-fat curd cheese, vanilla sugar, lemon zest, lemon juice and sugar.
Cook a pudding from the 400 ml milk according to the package instructions and stir 2/3 of the finished pudding into the curd mixture.
Stir the poppy seeds into the remaining third of the pudding.
First pour the poppy seed mixture onto the already pre-baked pastry, then pour the curd mixture on top and smooth everything down.
Bake in a hot oven for another 20 minutes. Let cool completely.
