Apple and poppy seed cake from the tray

For 24 pieces
  • 1,5 kg sour apples
  • grated zest and juice of 1 untreated lemon
  • 200 g Marzipan raw mass
  • 1 (250 g) Bag of poppy seed baking (ready to bake Poppy seed filling)
  • Fat and breadcrumbs
  • 250 g soft butter / margarine
  • 250 g Sugar
  • 2 packet Vanilla sugar
  • Salt
  • 6 Eggs (size M)
  • 300 g Flour
  • 75 g Cornstarch
  • 1 Packet Baking powder
  • 250 g Schmand
  • 100 g Apricot jam
40 minutes
light
1.
Peel the apples, cut in half, core and add lemon juice drizzle. Roughly grate the marzipan and stir in the poppy seed filling until smooth. Grease a drip pan (approx. 32 x 39 cm; at least 3.5 cm deep) and sprinkle with breadcrumbs
2.
Fat, sugar, vanilla sugar, lemon zest and 1 Stir a pinch of salt until creamy. Stir in eggs one at a time. Mix the flour, starch and baking powder and briefly stir in alternately with the sour cream. Spread on the drip pan
3.
Place the apples on the dough with the curve facing down. Spread the poppy seed and marzipan mixture with two teaspoons in the apple hollows. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 50 minutes
4.
Remove the cake from the oven. Stir the jam until smooth, spread it thinly on the hot cake. Let cool down. Cream tastes good with it
1 piece approx:
  • 350 kcal
  • 1470 kJ
  • 6 g protein
  • 17 g fat
  • 40 g carbohydrates

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