Apple and Poppy Tart

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
5 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 3 Eggs (size M)
  • 310 g Sugar
  • 1 pinch Salt
  • 7-10 Tbsp grated peel and juice of 1/2 untreated lemon
  • 50 g Flour
  • 25 g Cornstarch
  • 1 TEASPOON Baking Powder
  • 75 ml Milk
  • 60 g ground poppy seed
  • 2 packages Vanillin sugar
  • 1.25 kg sour apples
  • 3/8 l apple juice
  • 1 package Pudding powder "Vanilla Flavor"
  • 250 g Mascarpone
  • 500 g Low-fat curd
  • 600 g Whipped cream
  • 1 package Cream stabiliser
  • 7-10 Tbsp Lemon balm
  • 7-10 Tbsp Poppy
  • 7-10 Tbsp Grease

Directions

  1. 1

    Separate eggs. Beat the egg whites until stiff, adding 100 g sugar and salt. Add egg yolks one after the other and fold in. Add lemon zest. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in carefully. Grease the bottom of a springform pan (26 cm Ø). Fill in the sponge mixture and smooth it down.

  2. 2

    Bake in a preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 20-25 minutes. Let cool down on a cake rack. Bring milk to the boil in a saucepan, add poppy seeds, 30 g sugar and 1 sachet of vanilla sugar and simmer at low heat for about 5 minutes. Let the poppy seed mixture cool down. Peel, quarter and core apples and cut them into fine slices. Bring apple slices, 1/4 litre apple juice, lemon juice and 100 g sugar to the boil and simmer for 3-5 minutes. Stir pudding powder and remaining apple juice until smooth, add to the compote and bring to the boil again briefly. Let the compote also cool down. Stir mascarpone, quark, 70 g sugar and the rest vanilla sugar until smooth. Whip 250 g cream and cream firmer until stiff and fold into the cream. Remove 400-450 g cream (about half) and mix with the poppy seed mixture. Cut the sponge cake once and place a high cake ring around the bottom cake base. Remove some of the apple compote for decoration. Cut the rest of the compote in half and spread one half on the sponge cake base and spread half of the poppy seed cream and half of the pure mascarpone cream on top of each.

  3. 3

    Let the compote also cool down. Stir mascarpone, quark, 70 g sugar and the rest vanilla sugar until smooth. Whip 250 g cream and cream firmer until stiff and fold into the cream. Remove 400-450 g cream (about half) and mix with the poppy seed mixture. Cut the sponge cake once and place a high cake ring around the bottom cake base. Remove some of the apple compote for decoration. Cut the rest of the compote in half and spread one half on the sponge cake base and spread half of the poppy seed cream and half of the pure mascarpone cream on top of each. Cover with the second sponge cake base and spread with compote, poppy seed cream and mascarpone cream again in the same order. Chill the cake for about 2 hours. Beat 350 g cream and 10 g sugar until stiff. Put about half of the cream in a piping bag with duck beak spout and chill. Remove the cake from the cake ring and spread the remaining cream all around. Spray the top of the cake with cream waves in a star shape and decorate with apple compote and lemon balm. Sprinkle with poppy seeds

  4. 4

    Cover with the second sponge cake base and spread with compote, poppy seed cream and mascarpone cream again in the same order. Chill the cake for about 2 hours. Beat 350 g cream and 10 g sugar until stiff. Put about half of the cream in a piping bag with duck beak spout and chill. Remove the cake from the cake ring and spread the remaining cream all around. Spray the top of the cake with cream waves in a star shape and decorate with apple compote and lemon balm. Sprinkle with poppy seeds

  5. 5

    waiting time approx. 3 hours

Nutrition Facts

KCAL
400 kcal
CARBS
40 g
FATS
22 g
PROTEINS
9 g

Categories & Tags

Cakes & PastriesCakeCake

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