Apple-poppy lattice cake

Ingredients

Directions

1. 1

   Bring 175 ml of milk to the boil in a small pot, add poppy seeds and simmer at low heat while stirring for about 20 minutes. Remove from the heat and cool down a little. In the meantime wash, peel and halve apples, cut out the core. Drizzle apple quarters with 4 tablespoons of lemon juice. For the quark and oil dough mix quark, oil, remaining milk, salt, vanillin sugar and 75 g sugar. Add flour and baking powder and knead to a smooth dough with the dough hooks of the hand mixer.

2. 2

   Remove 1/6 of the dough and set aside. Roll out remaining dough on a floured work surface to a circle (approx. 36 cm Ø). Put it into a well greased baking tin (30 cm Ø) and press the rim up. For the poppy seed glaze, mix the poppy seed mixture, eggs, remaining sugar, sauce powder and sour cream. Make cords from the remaining dough with floured hands. Dab apple halves dry with kitchen paper. Place the apple halves on the dough in the baking tin, pour the poppy seed glaze over it and lay the cords on top in a grid pattern. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 40 minutes. Cover the cake with aluminium foil if necessary. Stir icing sugar and 1 tablespoon lemon juice until smooth. Remove the cake from the oven and brush it with the icing sugar immediately.

3. 3

   Dab apple halves dry with kitchen paper. Place the apple halves on the dough in the baking tin, pour the poppy seed glaze over it and lay the cords on top in a grid pattern. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 40 minutes. Cover the cake with aluminium foil if necessary. Stir icing sugar and 1 tablespoon lemon juice until smooth. Remove the cake from the oven and brush it with the icing sugar immediately. Serve as desired, decorated with whipped cream and mint. Makes about 16 pieces