Apple and poppy seed pound cake

Name: Apple and poppy seed pound cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 6 Apples (about 160 g each); 2 TABLESPOONS Lemon juice; 1 (500 ml) Mug of buttermilk; 1 package (250 g) Butter; 1 package Vanillin sugar; 1 pinch Salt; 1/2 (250 g) Cup of sugar; 5 Eggs (size M); 1 1/3 (360 g each) beaker flour; 1 package Baking Powder; 1 package (250 g) ready-to-bake poppy seed filling; 1/2 packet (125 g) Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Disposable piping bag

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

6 Apples (about 160 g each)
2 TABLESPOONS Lemon juice
1 (500 ml) Mug of buttermilk
1 package (250 g) Butter
1 package Vanillin sugar
1 pinch Salt
1/2 (250 g) Cup of sugar
5 Eggs (size M)
1 1/3 (360 g each) beaker flour
1 package Baking Powder
1 package (250 g) ready-to-bake poppy seed filling
1/2 packet (125 g) Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil
7-10 Tbsp Disposable piping bag

Directions

1
Peel apples, quarter them and cut out the core. Roughly dice quarters. Sprinkle with lemon juice.
2
Put buttermilk into a measuring cup. Wash the buttermilk cup well and dry it. Measure 250 ml buttermilk, use the remaining buttermilk for other purposes. Put the butter, vanilla sugar, salt and sugar in a mixing bowl and whisk with the whisk of the hand mixer until foamy. Stir in eggs one at a time
3
Mix flour and baking powder and stir in alternately with 250 ml buttermilk. Add the poppy seed filling and stir in. Fold in apples. Put the dough into a greased, flour-spread baking tray (32 cm Ø at the top, 28 cm Ø at the bottom), smooth it down
4
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/4 hours. After about 50 minutes of baking time cover the cake with aluminium foil. Remove the cake from the oven, place it on a cake rack and let it cool down. Stir icing sugar and 3-4 tablespoons of water until smooth. Pour into a piping bag, cut off the tip with sharp scissors and cover the cake loosely with it. Leave to dry
5
Remove from the mould and arrange. Smoothly stirred sour cream
6
waiting time 3 hours