Apple and poppy seed lattice cake

For 16 pieces
  • 250 ml milk
  • 150 g ground poppy seeds
  • 7 Apples
  • 5 EL lemon juice
  • 200 g Lean quark
  • 8 EL Oil
  • 1 pinch salt
  • 1 packet vanillin- Sugar
  • 175 g Sugar
  • 400 g flour
  • 1 package Baking powder
  • 3 eggs (size M)
  • 1 packet 'Vanilla flavor' sauce powder
  • 250 g Schmand
  • 75 g Icing sugar
  • Cream and mint
  • flour
  • Fat
  • aluminum foil
90 minutes
light
1.
Bring 175 ml of milk to the boil in a small saucepan, add poppy seeds and stir over low heat for about 20 minutes Simmer. Take off the stove and let cool down a bit. In the meantime, wash, peel and halve the apples, cut out the core. Drizzle the apple quarters with 4 tablespoons of lemon juice. For the quark-oil dough, mix the quark, oil, remaining milk, salt, vanilla sugar and 75 g sugar. Add the flour and baking powder and knead into a smooth dough using the dough hook of the hand mixer. Remove 1/6 of the dough and set aside. Roll out the remaining dough on a floured work surface into a circle (approx. 36 cm Ø). Put in a well-greased tart pan (30 cm Ø), press up the edge. For the poppy seed icing, stir together the poppy seed mixture, eggs, remaining sugar, sauce powder and sour cream. Using floured hands, twist the remaining dough into cords. Pat the apple halves dry with kitchen paper. Place the apple halves on the dough in the tart pan, pour the sour cream poppy seed on top, place the cords on top of it in a grid. Bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for about 40 minutes. If necessary, cover the cake with aluminum foil. Mix the powdered sugar and 1 tablespoon lemon juice until smooth. Take the cake out of the oven and brush immediately with the icing sugar. With whipped cream and mint if you likeServe decorated. Makes approx. 16 pieces
1 piece approx:
  • 350 kcal
  • 1470 kJ
  • 9 g protein
  • 15 g fat
  • 44 g carbohydrates

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