Apple and poppy-seed cake with frosting

Ingredients

Directions

1. 1

   For the short pastry, put flour, 150 g sugar, vanillin sugar, salt, butter and 1 egg into a mixing bowl and knead into a dough using the dough hooks of the hand mixer. Roll out to a circle (approx. 32 cm Ø) on a floured work surface. Grease a springform pan (26 cm Ø). Carefully place the dough plate into the tin with the help of the cake roll. Pull up the rim approx. 3.5 cm and press on. Prick the base several times with a fork and chill in the tin for about 30 minutes.

2. 2

   In the meantime, quarter apples, remove seeds and cut into large pieces. Boil up the apple juice. Let apples steep for 2-3 minutes, pour on a sieve and drain well. Mix 250 g sour cream, 4 eggs, 75 g sugar and sauce powder with the whisk of the hand mixer. Mix 125 g sour cream, poppy seed mixture and apple jelly. Pour the mixture onto the shortcrust pastry base and spread the apples on top. Pour the icing over it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Remove from the oven and place on a grid. Remove the short pastry from the edge of the springform pan with a knife. Leave to cool in the mould for at least 4 hours.

3. 3

   Pour the mixture onto the shortcrust pastry base and spread the apples on top. Pour the icing over it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Remove from the oven and place on a grid. Remove the short pastry from the edge of the springform pan with a knife. Leave to cool in the mould for at least 4 hours. Remove from the mould and arrange on a plate. Whipped cream tastes good with it

4. 4

   4 1/2 hours waiting time