Poppy seed apple biscuit cake

Name: Poppy seed apple biscuit cake
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 4 sour apples (approx. 100 g each); 3 TABLESPOONS Lemon juice; 5 Eggs; 175 g Sugar; 1 package Vanillin sugar; 175 g Flour; 100 g ground poppy seed; 100 g ground hazelnuts; 150 g Icing sugar; 2 TABLESPOONS Rum (other alcohol as desired); 150 g Fresh cream; 30 g roasted almond slivers

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

4 sour apples (approx. 100 g each)
3 TABLESPOONS Lemon juice
5 Eggs
175 g Sugar
1 package Vanillin sugar
175 g Flour
100 g ground poppy seed
100 g ground hazelnuts
150 g Icing sugar
2 TABLESPOONS Rum (other alcohol as desired)
150 g Fresh cream
30 g roasted almond slivers

Directions

1
Wash, peel and grate apples. Sprinkle with 2 tablespoons of lemon juice. Separate the eggs. Beat egg whites, 6 tablespoons of ice-cold water, sugar and vanillin sugar until stiff. Mix flour, poppy seeds, hazelnuts and apples.
2
Carefully fold in the egg yolks first, then the poppy seed mixture. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture and smooth it down. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 30 minutes.
3
Then allow to cool slightly, remove from the rim, turn out of the mould and allow to cool completely. For the icing, stir icing sugar, remaining lemon juice and rum until smooth. Spread evenly over the cake.
4
Results in about 12 pieces. Serve decorated with some crème fraîche and almond slivers.