Apple and poppy seed cake

For 20 pieces
  • 1,5 kg sour apples
  • juice of 1 lemon
  • 200 g marzipan raw mass
  • 250 g ready-to-bake poppy seed filling
  • 250 g butter or margarine
  • 250 g Sugar
  • 2 packet vanillin sugar
  • grated zest of 1 untreated lemon
  • 1 pinch Salt
  • 6 Eggs (size M)
  • 75 g Cornstarch
  • 250 g Schmand
  • 300 g flour
  • 1 package Baking powder
  • 100 g Apricot jam
  • Apple slices and slices
  • fat and breadcrumbs
90 minutes
Peel, halve and core the apples and drizzle with lemon juice. Roughly grate the marzipan and stir in the poppy seed filling until smooth. Mix the soft fat, sugar, vanilla sugar, lemon zest and salt with the whisk of the hand mixer until creamy. Stir in the eggs one at a time, alternating with the cornstarch. Stir in the sour cream. Mix the flour and baking powder and stir in briefly. Place the dough in a greased drip pan in the oven (32 x 39 cm; at least 3.5 cm deep) sprinkled with breadcrumbs and smooth it out. Place the apples on the dough with the curve facing down. Fill the poppy seed mixture with 2 teaspoons into the apple hollows. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 45-50 minutes. Take the cake out of the oven. Stir the jam until smooth, spread thinly on the hot cake. Let the cake cool down, cut into pieces. Arrange on a platter and decorate with apple slices and slices. Whipped cream tastes good with it
1 piece approx:
  • 400 kcal
  • 1680 kJ
  • 7 g protein
  • 20 g fat
  • 48 g carbohydrates


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