Apple poppy seed cake

- 400 g apples
- 5 EL lemon juice
- 100 g poppy seeds (possibly grind it when you buy it)
- 5 Eggs, 175 g sugar (size M)
- 1 packet vanillin sugar
- 2 bag 'biskuit-apart
- 100 g ground hazelnuts
- 150 g Icing sugar
- 3 EL span> Almond sticks
- 150 g Crème fraîche
- baking paper
105 minutes
light div>
- 1.
- Preheat the oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2). Peel and roughly grate the apples. Mix with 2 tablespoons of lemon juice. Grind the poppy seeds in the poppy seed mill or in the universal chopper
- 2.
- Eggs, 6 tablespoons of water, sugar, vanilla sugar and 1 sachet 'biscuit-apart' whip for about 7 minutes until lightly foamy Mix the poppy seeds, hazelnuts, grated apple and the contents of the rest of the bag and fold into the egg mixture
- 3.
- Line the bottom of a springform pan (24 cm Ø) with baking paper Bake in the hot oven for 50-60 minutes, remove immediately from the mold and let cool on a wire rack
- 4.
- Stir icing sugar and 3 tablespoons of lemon juice until smooth. Tart with toppingcover. Toast the almonds. Decorate the cake with crème fraîche and almonds
1 piece approx:
- 330 kcal
- 1380 kJ
- 7 g protein
- 17 g fat
- 36 g carbohydrates ul>
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