Apple poppy seed cake

For 12 pieces
  • 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 Almond sticks
  • 150 g Crème fraîche
  • baking paper
105 minutes
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
1 piece approx:
  • 330 kcal
  • 1380 kJ
  • 7 g protein
  • 17 g fat
  • 36 g carbohydrates

0 Comments

Leave A Comment