Nut and poppy seed cake with apple and cranberry compote

Name: Nut and poppy seed cake with apple and cranberry compote
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg Apples; 5 TABLESPOONS Sugar; 125 ml apple juice; 1 Cinnamon stick; 7-10 Tbsp juice of 1/2 lemon; 4 Eggs (size M); 50 g ground poppy seed; 1 pinch Salt; 375 ml Milk; 250 g Flour; 1 coated Tsp Baking Powder; 70 g Hazelnut kernels; 20 g Butter; 30 g clarified butter; 4 TSP thickened wild cranberries (glass)

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg Apples
5 TABLESPOONS Sugar
125 ml apple juice
1 Cinnamon stick
7-10 Tbsp juice of 1/2 lemon
4 Eggs (size M)
50 g ground poppy seed
1 pinch Salt
375 ml Milk
250 g Flour
1 coated Tsp Baking Powder
70 g Hazelnut kernels
20 g Butter
30 g clarified butter
4 TSP thickened wild cranberries (glass)

Directions

1
Peel and quarter the apples and remove the core. Cut the quarter into small pieces. Caramelise 4 tbsp. sugar in a pot. Deglaze with apple juice, add apples and cinnamon stick. Cover and simmer for about 10 minutes.
2
Pour the apple compote into a bowl and let it cool down.
3
Separate eggs. Mix egg yolks, poppy seeds, 1 tablespoon sugar, salt and milk with the whisk of the hand mixer. Sift flour and baking powder on top and stir in. Stir in hazelnuts. Let the dough swell for 10-15 minutes.
4
Melt butter, let it run into the Schmarrnteig and stir in. Beat the egg white until stiff and fold into the dough in portions. Heat clarified butter in two pans (29 cm Ø above, 22 cm Ø below).
5
Pour in the dough in equal parts, bake at low to medium heat for about 3 minutes from one side, quarter with a spatula. Turn each quarter and then tear up with 2 forks.
6
Fry for another 2-3 minutes. Remove. Arrange apple compote in 4 bowls and add 1 teaspoon cranberries to each. Serve with Kaiserschmarrn. Decorate with mint.