Apple poppy cake with biscuit topping

For 14 pieces
  • 280 g flour
  • 130 g Sugar
  • 2 Parcel Vanilla sugar
  • Salt
  • 5 eggs (size M)
  • 125 g Butter
  • 750 g sour apples
  • 3-4 EL Lemon juice
  • 1 pack (250 g) ready-to-bake poppy seed filling
  • 150 g Crème fraîche
  • 2-3 EL breadcrumbs
  • 30 g Cornstarch
  • 1 level teaspoon baking powder
  • 1-2 EL apple jelly
  • 200 g whipped cream
  • poppy seeds and powdered sugar
  • Mint
  • Cling film
  • fat
120 minutes
easy
1.
For the shortcrust pastry 250 g flour, 75 g sugar, 1 packet of vanilla sugar, 1 pinch of salt and place 1 egg in a mixing bowl. Add the butter in pieces and knead well with the dough hook of the hand mixer. Finally, knead briefly with your hands. Wrap the dough in foil and refrigerate for about 30 minutes. In the meantime, wash, peel and quarter the apples and cut out the core. Turn apples in lemon juice and set aside. Mix in the poppy seed mixture, crème fraîche and 2 eggs. Grease a springform pan (26 cm Ø) and roll out half of the shortcrust pastry on the springform pan base. Place the edge of the mold around the bottom. Shape the rest of the dough into two long rolls, place on the edge of the springform pan and press a 3.5-4 cm high edge. Prick the bottom several times with a fork and sprinkle with breadcrumbs. Cover with apple quarters close together and spread the poppy seed sauce evenly over the top. Bake in the preheated oven, 2nd rack from the bottom (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 45 minutes. Prepare the biscuit topping shortly before the end of the baking time. Separate 2 eggs, beat the egg whites until stiff and finally pour in 50 g sugar, 1 packet of vanilla sugar and salt. Stir in the egg yolks. Mix 30 g flour, cornstarch and baking powder onto the egg foam mixture and fold in carefully. Pre-bakedTake the cake out of the oven and spread the sponge cake as quickly and evenly as possible on the poppy seed and apple layer. Put the cake back in the oven and bake for another 20-25 minutes at the same temperature. Let the cake cool in the tin on a wire rack. Melt the jelly in a saucepan and let it cool. Whip the cream and 1 teaspoon sugar until stiff. Put the cream in a piping bag with a large star nozzle. Remove the cake from the mold and place on a cake plate. Decorate with thick cream tuffs. Put a small dollop of jelly on each tuff and sprinkle the cake with poppy seeds and powdered sugar as desired. Serve decorated with mint
2.
With 16 pieces:
3.
Waiting time approx. 2 1/4 hours
1 piece approx:
  • 340 kcal
  • 1420 kJ
  • 6 g protein
  • 18 g fat
  • 38 g carbohydrates

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