Apple poppy seed cake

For 16 pieces
  • 3 eggs (size M)
  • 310 g Sugar
  • 1 Pinch Salt
  • grated zest and juice of 1/2 untreated lemon
  • 50 g flour
  • 25 g cornstarch
  • 1 TL Baking powder
  • 75 ml milk
  • 60 g ground poppy seeds
  • 2 packet vanillin sugar
  • 1,25 kg sour apples
  • 3/8 l Apple juice
  • 1 packet pudding powder 'vanilla flavor'
  • 250 g Mascarpone
  • 500 g Lean quark
  • 600 g whipped cream
  • 1 packet cream stabilizer
  • Lemon balm
  • Poppyseed
  • fat
90 minutes
light
1.
Separate eggs. Beat the egg white until stiff, sprinkling in 100 g of sugar and salt. Add the egg yolks one after the other and beat in. Add lemon zest. Mix the flour, cornstarch and baking powder, sieve onto the egg foam mixture and fold in carefully. Grease the bottom of a springform pan (26 cm Ø). Pour in the sponge cake and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: not suitable / gas: level 2) for 20-25 minutes. Let cool on a wire rack. Bring the milk to the boil in a saucepan, add the poppy seeds, 30 g sugar and 1 packet of vanilla sugar and simmer over a low heat for about 5 minutes. Let the poppy seed mixture cool down. Peel, quarter, core and cut the apples into thin slices. Bring apple slices, 1/4 liter of apple juice, lemon juice and 100 g of sugar to the boil and simmer for 3-5 minutes. Mix the pudding powder and the remaining apple juice until smooth, stir into the compoteand bring to the boil again. Let the compote cool down as well. Mix the mascarpone, quark, 70 g sugar and the rest of the vanillin sugar until smooth. Whip 250 g of cream and cream setting firm and fold into the cream. Remove 400-450 g of cream (almost half) and mix with the poppy seed mixture. Cut the sponge cake once and place a high cake ring around the bottom. Remove something from the apple compote to decorate. Halve the rest of the compote and spread one half on the sponge cake and spread half of the poppy seed cream and half of the pure mascarpone cream on top. Cover with the second sponge cake base and brush again in the same order with compote, poppy seed cream and mascarpone cream. Chill the cake for approx. 2 hours. Beat 350 g cream and 10 g sugar until stiff. Approx. Put half of the cream in a piping bag with a duck bill nozzle and chill. Remove the cake from the cake ring and brush all around with the remaining cream. Sprinkle the cake with waves of cream in a star shape and decorate with apple compote and lemon cheesecake. Sprinkle with poppy seeds
2.
Waiting time approx. 3 hours
1 piece approx .:
  • 400 kcal
  • 1680 kJ
  • 9 g protein
  • 22 g fat
  • 40 g carbohydrates

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