Apple and poppy seed cake with sponge

Name: Apple and poppy seed cake with sponge
Cook time: 2 h
Total time: 2 h
Yield: 14
Ingredients: 280 g Flour; 130 g Sugar; 2 packages Vanillin sugar; 7-10 Tbsp Salt; 5 Eggs (size M); 125 g Butter; 750 g sour apples; 3-4 Tbsp Lemon juice; 1 package (250 g) ready-to-bake poppy seed filling; 150 g Fresh cream; 2-3 TABLESPOONS Breadcrumbs; 30 g Cornstarch; 1 coated Tsp Baking Powder; 1-2 TABLESPOONS Apple Jelly; 200 g Whipped cream; 7-10 Tbsp Poppy seeds and icing sugar; 7-10 Tbsp Mint; 7-10 Tbsp Cling film; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 14

280 g Flour
130 g Sugar
2 packages Vanillin sugar
7-10 Tbsp Salt
5 Eggs (size M)
125 g Butter
750 g sour apples
3-4 Tbsp Lemon juice
1 package (250 g) ready-to-bake poppy seed filling
150 g Fresh cream
2-3 TABLESPOONS Breadcrumbs
30 g Cornstarch
1 coated Tsp Baking Powder
1-2 TABLESPOONS Apple Jelly
200 g Whipped cream
7-10 Tbsp Poppy seeds and icing sugar
7-10 Tbsp Mint
7-10 Tbsp Cling film
7-10 Tbsp Grease

Directions

1
For the shortcrust pastry, put 250 g flour, 75 g sugar, 1 packet of vanillin sugar, 1 pinch of salt and 1 egg in a mixing bowl. Add butter in pieces and knead well with the dough hooks of the hand mixer. At the end knead briefly with your hands. Wrap the dough in foil and chill for about 30 minutes. In the meantime wash, peel and quarter apples and cut out the core. Turn apples in lemon juice and put aside. Mix poppy seed mixture, crème fraîche and 2 eggs. Grease a springform pan (26 cm Ø) and roll out half of the short pastry on the springform pan bottom. Place the rim of the mould around the base. Form two long rolls from the remaining dough, place them on the edge of the springform pan and press a 3.5-4 cm high rim. Prick the base several times with a fork and sprinkle with breadcrumbs. Cover the cake with apple quarters close together and spread the poppy seed glaze evenly on top. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Shortly before the end of the baking time, prepare the sponge cake glaze. Separate 2 eggs, beat the egg whites until stiff and finally add 50 g sugar, 1 packet of vanillin sugar and salt. Stir in the egg yolk. Mix 30 g flour, cornstarch and baking powder, sieve onto the egg foam and fold in carefully. Take the pre-baked cake out of the oven and spread the sponge cake mixture as quickly and evenly as possible on the poppy seed and apple layer. Put the cake back into the oven and bake at the same temperature for another 20-25 minutes. Let the cake cool down in the tin on a cake rack. Melt the jelly in a pot and let it cool down. Whip cream and 1 teaspoon of sugar until stiff. Put the cream in a piping bag with a large star-shaped spout. Remove the cake from the tin and lift it onto a cake plate. Decorate with thick cream tuffs. Place a small blob of jelly on each tuff and sprinkle the cake with poppy seeds and icing sugar as desired. Serve decorated with mint
2
On 16 pieces:
3
waiting time approx. 2 1/4 hours