Apple and poppy seed cake

For 16 pieces
  • 175 ml + 5 tbsp milk
  • 150 g ground poppy seeds
  • 7 small apples (approx. 150 g each)
  • 5 EL Lemon juice
  • 200 g lean quark, 8 tbsp oil
  • 75 g + 100 g sugar
  • 1 parcel Vanillin sugar
  • 1 pinch Salt, 400 g flour
  • 1 packet baking powder
  • 250 g Sour cream or crème
  • fraîche, 3 eggs (size. M)
  • 1 Pckch. Sauce powder 'Vanilla'
  • ( for cooking; for 1/2 l milk)
  • 75 g Icing sugar
120 minutes
light
1.
Bring 175 ml milk to the boil. Add the poppy seeds and cover and let soak for about 20 minutes over a very low heat. Allow to cool
2.
Grease a spring sheet (30 cm Ø). Or grease a stainless steel cake ring (30 cm Ø) and place on a greased baking sheet. Peel, halve and core the apples. Drizzle with 4 tablespoons of lemon juice. Mix the quark, oil, 5 tablespoons milk, 75 g sugar, vanilla sugar and salt. Mix the flour and baking powder. Stir one half into the quark mixture, knead in the other half
3.
Roll out 5/6 dough on a little flour in a round shape (approx. 36 cm Ø). Place in the spring sheet or the cake ring and press up on the edge 4-5 cm
4.
Mix the sour cream, poppy seed mixture, eggs, 100 g sugar and sauce powder. Pour over the batter. Pat the apple halves dry and place them on the poppy seed mixture with the curve facing upwards. Shape the rest of the dough into 6-8 strands and place them in a grid on the apples
5.
In a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas : Level 3) Bake for about 40 minutes. Cover the cake with parchment paper after approx. 20 minutes. Allow to cool
6.
Mix powdered sugar and 1 tbsp lemon juice. Spread it over the lattice and let it dry. In addition: whipped cream
1 piece approx:
  • 360 kcal
  • 1510 kJ
  • 9 g protein
  • 15 g fat
  • 44 g carbohydrates

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