Apple poppy seed cake

light

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