Apple and Poppy Tart

Name: Apple and Poppy Tart
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 400 g Apples; 5 TABLESPOONS Lemon juice; 100 g Poppy seeds (possibly have them ground at purchase); 5 eggs , 175 g sugar (Gr. M); 1 package Vanillin sugar; 2 Bag "biscuit-apart; 100 g ground hazelnuts; 150 g Icing sugar; 3 TABLESPOONS Almond slivers; 150 g Fresh cream; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

400 g Apples
5 TABLESPOONS Lemon juice
100 g Poppy seeds (possibly have them ground at purchase)
5 eggs , 175 g sugar (Gr. M)
1 package Vanillin sugar
2 Bag "biscuit-apart
100 g ground hazelnuts
150 g Icing sugar
3 TABLESPOONS Almond slivers
150 g Fresh cream
baking paper

Directions

1
Preheat the oven (electric cooker: 175 °C / circulating air: 150 °C / gas: level 2). Peel and coarsely grate apples. Mix with 2 tbsp. lemon juice. Grind the poppy seeds in a poppy seed mill or universal chopper
2
Beat the eggs, 6 tablespoons of water, sugar, vanillin sugar and 1 bag of "biscuit-apart for approx. 7 minutes until lightly frothy. Mix the poppy seeds, hazelnuts, grated apple and the contents of the remaining bag and fold into the egg mixture
3
Line the bottom of a springform pan (24 cm Ø) with baking paper. Fill in sponge cake mixture. Bake in a hot oven for 50-60 minutes. Remove from the tin immediately and let it cool down on a cake rack
4
Stir icing sugar and 3 tablespoons lemon juice until smooth. Cover the cake with the icing. Roast the almonds. Decorate cake with crème fraîche and almonds