Apple and poppy seed cake with biscuit topping

For 16 pieces
  • fat
  • 250 g + 30 g flour
  • 75 g + 50 g + 1 tsp sugar
  • 2 packet vanillin sugar, salt
  • 125 g cold butter / margarine
  • 5 Eggs (Gr. M)
  • 1 (250 g) Bag of poppy seed baking (ready-to-bake poppy seed filling)
  • 150 g Crème fraîche
  • 750 g Apples
  • 3-4 tablespoons lemon juice
  • 2-3 EL breadcrumbs
  • 30 g cornstarch
  • 1 level teaspoon Baking powder
  • 1-2 EL Apple jelly
  • 200 g whipped cream
  • poppy seeds, powdered sugar and mint
105 minutes
easy
1.
Grease springform pan (26 cm Ø). Knead 250 g flour, 75 g sugar, 1 vanillin sugar, 1 pinch of salt, fat in pieces and 1 egg first with the dough hook of the hand mixer and then briefly with your hands until smooth. Cover and chill for approx. 30 minutes
2.
Mix the poppy seed baking, crème fraîche and 2 eggs. Peel, quarter and core the apples. Drizzle with lemon juice
3.
Press 2/3 of the shortcrust pastry into the springform pan as a base. Shape the rest of the dough into a roll and press on the edge of the mold approx. Prick the bottom several times with a fork and sprinkle with breadcrumbs. Spread the apples on top. Spread the poppy seed on top. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 45 minutes
4.
Separate 2 eggs. Beat 2 egg whites and 1 pinch of salt until stiff, sprinkling in 50 g sugar and 1 vanilla sugar. Beat in 2 egg yolks one at a time. Sift 30 g flour, starch and baking powder on top and fold in. Spread on the hot cake. Bake for another 25 minutes at the same temperature. Let cool down
5.
Heat the jelly and let it cool down. Whip the cream until stiff, sprinkling in 1 teaspoon of sugar. Decorate the cake with cream, jelly etc.
1 piece approx:
  • 350 kcal
  • 1470 kJ
  • 6 g protein
  • 18 g fat
  • 38 g carbohydrates

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