Apple and poppy seed cake with butter crumbles

Ingredients

Directions

1. 1

   Bring 650 ml of milk to the boil in a saucepan. Stir 150 ml milk, pudding powder and 2 tablespoons sugar until smooth. Remove the milk from the heat, stir in the pudding powder and boil again while stirring for about 1 minute.

2. 2

   Place the pudding in a bowl and place cling film directly on top of the hot pudding. Let it cool down. For the crumbles, heat 200 g butter in a saucepan. Mix 275 g flour, 150 g sugar and 1 packet of vanilla sugar in a bowl.

3. 3

   Add hot fat at once and knead crumbly with the dough hooks of the hand mixer. Finally sprinkle 25 g flour over the crumbles, shake again and let cool. Wash, peel and halve the apple and cut out the core.

4. 4

   Cut the apple halves into thick slices and place them in lemon water. For the sponge mixture, whisk 180 g butter, 100 g sugar, 2 sachets vanilla sugar, lemon zest and salt until creamy.

5. 5

   Add 3 eggs one after the other, alternating with a tablespoon of flour. Mix 250 g flour and baking powder, stir in briefly. Spread the dough evenly on a greased, flour-strewn fat pan (37 x 32 cm) (dough is very firm; it should be!).

6. 6

   Cover the dough in flakes with well drained apple slices. Stir the pudding briefly with the whisk of the hand mixer. Stir in poppy seed mixture and 6 eggs with a mixing spoon. Spread the poppy seed pudding cream on the apples and sprinkle with the crumbles.

7. 7

   Bake in the preheated oven on the middle shelf (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Let the finished cake cool down in the fat pan on a grid. Serve with whipped cream.