Apple and poppy seed cake with sponge

Ingredients

Directions

1. 1

   Grease the springform pan (26 cm Ø). Knead 250 g flour, 75 g sugar, 1 vanillin sugar, 1 pinch of salt, fat in pieces and 1 egg first with the dough hooks of the hand mixer and then briefly with your hands until smooth. Cover and chill for about 30 minutes.

2. 2

   Mix the poppy seed bake, crème fraîche and 2 eggs. Peel, quarter and core the apples. Sprinkle with lemon juice

3. 3

   Press 2/3 of the shortcrust pastry into the springform pan as a base. Form the rest of the dough into a roll and press it down to a height of approx. 5 cm at the edge of the form. Prick the base several times with a fork and sprinkle with breadcrumbs. Spread apples on top. Spread the poppy seed glaze on it. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 45 minutes

4. 4

   Separate two eggs. Beat 2 egg whites and 1 pinch of salt until stiff, adding 50 g sugar and 1 vanillin sugar. Beat 2 egg yolks separately into the mixture. Sift 30 g flour, starch and baking powder on top and fold in. Spread on the hot cake. Bake at the same temperature for about 25 minutes. Let it cool down

5. 5

   Heat the jelly and let it cool down. Whip the cream until stiff, adding 1 teaspoon sugar. decorate the cake with cream, jelly etc.