Apple and Poppy Tart

Name: Apple and Poppy Tart
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 7-10 Tbsp Grease; 3 eggs , 1 pinch of salt (Gr. M); 275 g + 2 tablespoons + 2 teaspoons sugar; 50 g flour, 25 g cornstarch; 1 TEASPOON baking powder, 5-7 tablespoons milk; 60 g ground poppy seed; 2 packages Vanillin sugar; 1.25 kg sour apples; 1/4 l + 1/8 l apple juice; 2 1/2 TABLESPOONS Lemon juice; 1 package Pudding powder "Vanilla"; 250 g Mascarpone (Italian cream cheese); 500 g Low-fat curd; 250 g + 400 g whipped cream; 2 packages Cream stabiliser; 7-10 Tbsp balm and poppy seed

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

7-10 Tbsp Grease
3 eggs , 1 pinch of salt (Gr. M)
275 g + 2 tablespoons + 2 teaspoons sugar
50 g flour, 25 g cornstarch
1 TEASPOON baking powder, 5-7 tablespoons milk
60 g ground poppy seed
2 packages Vanillin sugar
1.25 kg sour apples
1/4 l + 1/8 l apple juice
2 1/2 TABLESPOONS Lemon juice
1 package Pudding powder "Vanilla"
250 g Mascarpone (Italian cream cheese)
500 g Low-fat curd
250 g + 400 g whipped cream
2 packages Cream stabiliser
7-10 Tbsp balm and poppy seed

Directions

1
Grease the bottom of the springform pan (26 cm Ø). Separate eggs. Beat the egg whites, 3 tbsp. cold water and salt until stiff, pouring in 100 g sugar. Beat in the egg yolks one by one. Sift flour, starch and baking powder into the mixture and fold in. Brush into the mould. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 20-25 minutes. Cool down
2
Bring milk to the boil in a small pot. Stir in the poppy seeds, 2 tablespoons of sugar and 1 packet of vanilla sugar. Simmer over low heat, stirring constantly, for about 5 minutes. Let it cool down
3
Peel, quarter and core the apples and cut them crosswise into slices of about 1/2 cm thickness. Bring to the boil with 1/4 l apple juice, lemon juice and 100 g sugar, simmer open for 3-5 minutes. Stir pudding powder and 1/8 l apple juice until smooth. Stir into the compote and boil up briefly. Let it cool down. Put 2 tablespoons of compote aside for decoration
4
Mix mascarpone, quark, 75 g sugar and 1 p. vanillin sugar. Mix just under half the cream with the poppy seed mixture. Whip 250 g cream until stiff, while pouring in 1 p. cream firmer. Fold half the cream into both creams
5
Cut the sponge in half. Place a cake ring (approx. 8 cm high) around the lower cake base. Spread half each of compote, poppy seed and mascarpone cream on top. Place the 2nd base on top. Spread each rest of compote, poppy seed and mascarpone cream on top. Chill for about 2 hours.
6
Whip 400 g of cream until stiff, adding 1 sachet of cream firming agent and 2 teaspoons of sugar. Coat the cake with just under half the cream. Fill the rest of the cream into a piping bag (with a leaf or star-shaped spout). Decorate the cake with cream, rest of compote etc.