Apple and poppy seed cake

300 g shortcrust
1 kg steamed apples

Poppy seed filling
140 g butter
200 g sugar
6 whole eggs to be separated
250 g poppy seeds
1 tablespoon rum, shredded lemon peel, vanilla sugar

200 g flour
100 g butter
60 g sugar
Knead and put in a cold place

Steamed apples
Steam in the oven 1 kg peeled and sliced apples with 200 g cinnamon sugar and 50g raisins. Use once they are cooled down.
Cover the bottom part of a baking pan with a layer of shortcrust and pre-bake. Use the remaining shortcrust to cover the sides, pour the apples and the poppy seed dough on the baked pastry case and bake at 150° for 2 hours.
For the poppy seed filling stir the butter together with sugar and flavors until it gets a fluffy consistence. Add little by little the egg yolks and stir. Pour the poppy seeds into the dough. Beat the 6 egg whites until stiff. Mix together.


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