Apple and poppy seed cake with custard cream

Name: Apple and poppy seed cake with custard cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 800 ml Milk; 150 g Sugar; 2 packages Pudding powder "Vanilla Flavor"; 100 g Butter; 225 g Flour; 3 Eggs (size M); 4-5 Apples (e.g. Elstar; approx. 500 g); 7-10 Tbsp Juice of 1 lemon; 75 g ready-to-bake poppy seed filling; 3 TABLESPOONS Apricot Jam; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

800 ml Milk
150 g Sugar
2 packages Pudding powder "Vanilla Flavor"
100 g Butter
225 g Flour
3 Eggs (size M)
4-5 Apples (e.g. Elstar; approx. 500 g)
7-10 Tbsp Juice of 1 lemon
75 g ready-to-bake poppy seed filling
3 TABLESPOONS Apricot Jam
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Boil 650 ml of milk. Stir 150 ml milk, 75 g sugar and pudding powder until smooth. Remove milk from the heat and stir in the pudding powder. Let simmer for about 1 minute while stirring. Pour the pudding into a bowl. Cover the surface with cling film and chill. Cut butter into pieces.
2
Knead 75 g sugar, flour, butter and 1 egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 30 minutes. Wash apples, grate dry and cut into quarters. Cut out the core, cut the apple quarters into thin slices. Drizzle apple slices with lemon juice. Grease a springform pan (26 cm Ø). Roll out the dough round (approx. 30 cm Ø) on a lightly floured work surface. Line the form with it, press the dough on the edge. Halve the pudding. Stir half the pudding, 1 egg and poppy seed mixture until smooth and spread on the shortcrust pastry. Chill the cake for about 30 minutes. Stir the rest of the pudding and 1 egg until smooth and spread on the poppy seed pudding. Place the apple slices on the cake in a fan shape from the outside to the inside.
3
Roll out the dough round (approx. 30 cm Ø) on a lightly floured work surface. Line the form with it, press the dough on the edge. Halve the pudding. Stir half the pudding, 1 egg and poppy seed mixture until smooth and spread on the shortcrust pastry. Chill the cake for about 30 minutes. Stir the rest of the pudding and 1 egg until smooth and spread on the poppy seed pudding. Place the apple slices on the cake in a fan shape from the outside to the inside. Bake the cake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. Bring jam to the boil and pass through a sieve. After about 10 minutes, brush the apples with the jam and continue baking. If the apples get too dark, carefully cover the surface with aluminium foil. Take the cake out of the oven, remove from the edge and let it cool down on a cake rack. Whipped cream tastes good with it
4
Bake the cake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. Bring jam to the boil and pass through a sieve. After about 10 minutes, brush the apples with the jam and continue baking. If the apples get too dark, carefully cover the surface with aluminium foil. Take the cake out of the oven, remove from the edge and let it cool down on a cake rack. Whipped cream tastes good with it
5
1 3/4 hours waiting time