Apple poppy seed cake

For 16 pieces
  • fat
  • 3 eggs, 1 pinch of salt (Gr. M)
  • 275 g + 2 tbsp + 2 tsp sugar
  • 50 g flour, 25 g cornstarch
  • 1 TL baking powder, 5-7 tbsp milk
  • 60 g ground poppy seeds
  • 2 packet vanillin sugar
  • 1,25 kg sour apples
  • 1/4 l + 1/8 l apple juice
  • 2 1/2 tablespoons lemon juice
  • 1 package Custard powder' Vanilla '
  • 250 g Mascarpone (ital. Cream cheese)
  • 500 g Lean quark
  • 250 g + 400 g whipped cream
  • 2 packet cream stabilizer
  • Melissa u. Poppy
120 minutes
light
1.
Grease springform pan (26 cm Ø) on the bottom. Separate eggs. Beat egg white, 3 tbsp cold water and salt until stiff, sprinkling in 100 g sugar. Beat in the egg yolks one by one. Sieve the flour, starch and baking powder on top, fold in. Brush into the mold. Bake in a hot oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for 20-25 minutes. Let cool down
2.
Bring the milk to the boil in a small saucepan. Stir in poppy seeds, 2 tablespoons of sugar and 1 packet of vanilla sugar. Simmer over low heat for approx. 5 minutes, stirring constantly. Let cool down
3.
Peel, quarter, core and cut the apples into approx. 1/2 cm thick slices. Bring to the boil with 1/4 l apple juice, lemon juice and 100 g sugar, simmer openly for 3-5 minutes. Mix the pudding powder and 1/8 l apple juice until smooth. Stir into the compote and bring to the boil briefly. Let cool down. Set aside 2 tablespoons of compote to decorate
4.
Mix the mascarpone, quark, 75 g sugar and 1 piece of vanilla sugar. Mix almost half of the cream with the poppy seed mixture. Beat 250 g cream until stiff, pour in 1 piece of cream stabilizer. Fold half of the cream under each of the creams
5.
Halve the sponge cake. Place a cake ring (approx. 8 cm high) around the lower base. Spread half each of the compote, poppy seed and mascarpone cream on top. 2. Lay the floor on top. Spread the rest of the compote, poppy seed and mascarpone cream on top. Approx. Chill for 2 hours
6.
Beat 400 g of cream until stiff, sprinkling in 1 packet of cream stabilizer and 2 teaspoons of sugar. Brush the cake with almost half of the cream. Pour the rest of the cream into a piping bag (with a leaf or star nozzle). Decorate the cake with cream, the rest of the compote etc.
1 piece approx:
  • 410 kcal
  • 1720 kJ
  • 9 g protein
  • 22 g fat
  • 40 g carbohydrates

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