Apple poppy seed cake with custard cream

For 12 pieces
  • 800 ml milk
  • 150 g Sugar
  • 2 packets 'Vanilla flavor' pudding powder
  • 100 g Butter
  • 225 g flour
  • 3 Eggs (size M)
  • 4-5 apples (e.g. B. Elstar; approx. 500 g)
  • juice of 1 lemon
  • 75 g Ready-to-bake poppy seed filling
  • 3 EL Apricot jam
  • flour
  • fat
  • cling film
75 M inuten
650 ml milk to the boil. Mix 150 ml milk, 75 g sugar and pudding powder until smooth. Remove the milk from the stove and stir in the mixed pudding powder. Simmer for about 1 minute while stirring. Pour pudding into a bowl. Cover the surface with fish film and refrigerate. Cut the butter into pieces. Knead 75 g sugar, flour, butter and 1 egg first with the dough hook of the hand mixer, then with your hands to form a smooth dough.Cover and chill for about 30 minutes. Wash apples, grate dry and quarter. Cut out the core and cut the apple quarters into thin wedges. Drizzle the apple wedges with lemon juice. Grease a springform pan (26 cm Ø). Roll out the dough into a round shape (approx. 30 cm Ø) on a work surface lightly dusted with flour. Line the mold with it, press the dough onto the edge. Halve the pudding. Mix half of the pudding, 1 egg and poppy seed mixture until smooth and spread on the shortcrust pastry. Chill the cake for approx. 30 minutes. Beat the rest of the pudding and 1 egg until smooth and spread over the poppy seed pudding. Place the apple slices on the cake in a fan shape from the outside in. Bake cakes in a preheated oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for 30-40 minutes. Bring the jam to the boil and strain through a sieve. Brush the apples with the jam after approx. 10 minutes and continue baking. If the apples get too dark, carefully cover the surface with aluminum foil. Take the cake out of the oven, remove it from the edge and let it cool on a wire rack. Whipped cream tastes good with it
1 3/4 hours waiting time
1 piece approx.:
  • 320 kcal
  • 1340 kJ
  • 7 g protein
  • 12 g fat
  • 44 g carbohydrates


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