Baked apple and poppy seed slices from the tin

Ingredients

Directions

1. 1

   For the dough, warm milk lukewarm. Knead flour, yeast, 1 egg, butter, 4 tablespoons sugar and milk with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 1 hour

2. 2

   In the meantime, mix the curd, sour cream, 2 eggs, 200 g sugar and semolina with the whisks of the hand mixer to a smooth mixture. Take off 1/4 of the quark mixture, add the poppy seed filling and stir until smooth

3. 3

   Roll out the dough rectangularly on a floured work surface (approx. 32 x 39 cm). Grease the fat pan of the oven and sprinkle with flour. Place the dough on the fat pan. Spread poppy seed mixture and quark mixture on top of it one after the other. Peel apples, remove the core with an apple corer and cut fruits into rings. Spread apple rings on the cake. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes

4. 4

   Bring the raspberry jelly to the boil briefly. Remove the cake from the oven. Spread the jelly into the apple slices. Let the cake cool down on a cake rack. Cut the cake into pieces

5. 5

   Waiting time approx. 55 minutes