Apple and poppy-seed cake from the tray

Name: Apple and poppy-seed cake from the tray
Cook time: 40 min
Total time: 40 min
Yield: 24
Ingredients: 1.5 kg sour apples; 7-10 Tbsp grated peel and juice of 1 untreated lemon; 200 g Marzipan raw mass; 1 (250 g) Poppy seed bakery bag (ready-to-bake poppy seed filling); 7-10 Tbsp Fat and breadcrumbs; 250 g soft butter/margarine; 250 g Sugar; 2 packages Vanillin sugar; 7-10 Tbsp Salt; 6 Eggs (Gr. M); 300 g Flour; 75 g Cornstarch; 1 package Baking Powder; 250 g Schmand; 100 g Apricot Jam

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 24

1.5 kg sour apples
7-10 Tbsp grated peel and juice of 1 untreated lemon
200 g Marzipan raw mass
1 (250 g) Poppy seed bakery bag (ready-to-bake poppy seed filling)
7-10 Tbsp Fat and breadcrumbs
250 g soft butter/margarine
250 g Sugar
2 packages Vanillin sugar
7-10 Tbsp Salt
6 Eggs (Gr. M)
300 g Flour
75 g Cornstarch
1 package Baking Powder
250 g Schmand
100 g Apricot Jam

Directions

1
Peel, halve and core apples and sprinkle with lemon juice. Coarsely grate the marzipan and mix it with the poppy seed filling until smooth. Grease a fat pan (approx. 32 x 39 cm; at least 3.5 cm deep) and sprinkle with breadcrumbs
2
Cream fat, sugar, vanilla sugar, lemon peel and 1 pinch of salt. Stir in the eggs one by one. Mix flour, starch and baking powder and stir in briefly, alternating with the sour cream. Spread on the fat pan
3
Place the apples on the dough with the curvature facing down. Spread the poppy seed marzipan mixture with two teaspoons into the apple depressions. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for approx. 50 minutes
4
Take the cake out of the oven. Stir jam until smooth, spread thinly on the hot cake. Let it cool down. Cream tastes good with it