Apple-mint and poppy seed sheet cake with crumbles
easy
120 mins
120 mins
Ingredients
- 650 g Flour
- 2 packets (7 g each) Dry yeast
- 350 g Sugar
- 1 package Vanillin sugar
- 7-10 Tbsp Salt
- 250 g Butter or margarine
- 125 ml Milk
- 9 Eggs (size M)
- 250 g Schmand
- 750 g Low-fat curd
- 1 pack of Pudding powder "Vanilla Flavor"
- 1 package (250 g) Poppy seed bakery (ready-to-bake poppy seed filling)
- 1.2 kg Apples
- 3-4 Tbsp Lemon juice
- 1/2 bunch Mint
- 7-10 Tbsp thinly peeled rind of 2 untreated lemons
- 4 TABLESPOONS Grümmel rock candy (chopped rock candy sugar)
- 7-10 Tbsp Fat and flour
Directions
- 1
Mix 400 g flour, yeast, 75 g sugar, vanillin sugar and 1 pinch of salt in a bowl. Melt 75 g fat. Add milk. Add together with 1 egg to the flour mixture and knead to a smooth dough with the dough hooks of the hand mixer.
- 2
Cover and leave to rise in a warm place for about 30 minutes. In the meantime, mix 250 g flour, 125 g sugar, 175 g fat and 1 pinch of salt with the dough hooks of the hand mixer to form crumbles. Put them in a cold place.
- 3
Grease the fat pan of the oven (38 x 32 cm) and dust with flour. Knead the yeast dough once again and roll out on the fat pan. Cover and leave to rise for another 20 minutes. In the meantime, mix sour cream, quark, 150 g sugar, pudding powder, poppy seed baked goods and 8 eggs.
- 4
Peel, halve and core the apples, cut several times lengthwise and sprinkle with lemon juice. Put the quark mixture on the yeast dough and smooth it down. Spread apple halves evenly on top. Sprinkle with crumbles.
- 5
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 45 minutes. Let cool down on a cake rack. Wash mint, dab dry, pluck leaves from the stalks and cut into fine strips.
- 6
Cut lemon peel into fine strips. Cut the cake into pieces. Sprinkle with mint, lemon peel and greaves.
Nutrition Facts
390 kcal
50 g
16 g
12 g
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