Apple and poppy seed cake from the tray
- 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
- 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
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