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Poppy Seed Cake: 17 Delicious Cake Recipes

Poppy seed cake is especially loved in Austrian and German cuisine.
Photo: RFF
content
  1. Apricot poppy cuts
  2. Carrot Poppy marble cake
  3. Apple and poppy seed pound cake
  4. Cheese poppy seed cake with sprinkles
  5. Layer strudel Gibanica
  6. Poppy seed cheesecake with cherries
  7. Quick poppy seed cake with cherries
  8. Eggnog cherry gugelhupf
  9. Poppy seed cake with white chocolate
  10. Poppy-seed pear cake from the tin
  11. Pear and poppy seed cheesecake
  12. Poppy Cherry Cake
  13. Rapunzel cake from the plate
  14. Poppy seed cake with strawberries and meringue
  15. Plum stripe with poppy seeds
  16. Cherry poppy seed cake with lemon crumble
  17. Poppy apple slices

Poppy seed recipes

The classic in the cake counter: the poppy seed cake . A well-tried original that must not be missed on any coffee party.

Poppy seed recipes are many. Whether as a layer cake or apple slices, as Gugelhupf or plum stripe - poppy seed cake always tastes good. Our favorite: a poppy cheesecake with cherries. Unbeatably juicy!

The small seeds taste wonderfully delicate and spicy fine. Try our cakes of a special kind and enjoy an unbeatable poppy experience.

Apricot poppy cuts

Ingredients (24 pieces)

375 g butter, 750 g flour, 350 g sugar, 2 sachets vanillin sugar, 1 pinch salt, 8 eggs, 2-3 tablespoons breadcrumbs, 1.5 kg apricots, 3-4 sachets (à 250 g) ready-to-bake poppy seed filling, 100 g chopped almonds, fat and flour for the fat pan

preparation

1. Roll the butter for the crumble. Put the flour, sugar, vanillin sugar, salt, butter and 2 eggs in a large bowl. Mix with the dough hooks of the hand mixer. Then process with your hands to sprinkle. A fat pan of the oven (32 x 39 cm) grease, sprinkle with flour, about 2/3 of the crumb evenly distributed on it and press it to a smooth floor, while the edge of the fat pan also line with dough. Sprinkle with breadcrumbs.

2. Wash the apricots, cut in half and remove the stones. Separate 6 eggs. Mix poppy seeds, egg yolks and almonds. Beat the egg whites until stiff and place them in portions under the poppy seed mixture. Distribute poppy seed evenly on the sprinkling tray. Distribute apricots on top. Add remaining crumbles and bake in a preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2) for 50-60 minutes.

3. Remove the cake from the oven, place on a wire rack, allow to cool. Cut into pieces and arrange on a plate. It tastes of whipped cream.

Carrot Poppy marble cake

Ingredients (20 pieces)

1 carrot (about 100 g), 250 g soft butter, 250 g sugar, salt, 5 eggs, 300 g flour, 100 g ground almonds, 3 teaspoons baking powder, 75 ml milk, 250 g ready-to-bake poppy seed filling, 25 g marzipan raw material, 1 tablespoon powdered sugar + something to dust, yellow and red food coloring, 5 half pistachio nuts, fat and flour for the mold, possibly aluminum foil to cover

preparation

1. Peel carrot, wash and finely grate. Mix the fat, sugar and a pinch of salt with the whisk of the mixer for 2-3 minutes until creamy. Stir in eggs one after the other. Mix flour, 50 g almonds and baking powder, stir in alternately with milk.

2. Halve dough. In one half, stir 50 g almonds and grated carrot. Stir under the other half of the poppy seed filling. Put the dough alternately into a greased box-shaped dish (about 11 x 30 cm, 1 3/4 liter content), and then strain it with the stalk of a tablespoon. Bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2) for approx. 1 hour (possibly cover after approx. 40 minutes).

3. Take the cake out of the oven, let it cool on a wire rack for about 15 minutes, then remove it from the mold. Allow the cake to cool for about 2 hours. Meanwhile knead marzipan and 1 tbsp powdered sugar, color orange with food coloring.

4. Make 5 carrots from the marzipan, put 1/2 pistachio in each as "carrot green". Dust cake with powdered sugar, decorate with marzipan carrots.

Apple and poppy seed pound cake

Ingredients (12 pieces)

6 apples (about 160 g each), 2 tablespoons lemon juice, 1 beaker (500 ml) buttermilk, 1 package (250 g) butter, 1 packet vanillin sugar, 1 pinch salt, 1 (2 cups (250 g) sugar, 5 eggs, 1 1/3 cup (à 360 g) flour, 1 packet of baking powder, 1 package (250 g) ready-to-bake poppy seed filling, 1/2 packet (125 g) powdered sugar, fat and flour for the spring plate, aluminum foil, disposable piping bag

preparation

1. Peel apples, quarter them, cut out core casing. Dice quarters roughly. Drizzle with lemon juice.

2. Put the buttermilk in a measuring cup. Wash the buttermilk cup well and dry. Measure 250 ml of buttermilk, use remaining buttermilk otherwise. Put butter, vanillin sugar, salt and sugar in a mixing bowl and stir until foamy with the whisk of the hand mixer. Stir in eggs one at a time.

3. Mix flour and baking powder and stir in with 250 ml of buttermilk alternately. Add poppy seed filling and stir in. Fold in apples. Put the dough in a greased spring-loaded spring plate (top 32 cm, bottom 28 cm Ø), smooth.

4. Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2) for approx. 1 1/4 hours. After about 50 minutes of baking, cover the cake with aluminum foil. Remove the cake from the oven, place on a wire rack and allow to cool. Stir powdered sugar and 3-4 tablespoons of water until smooth. Pour into a piping bag, cut off the tip with a sharp pair of scissors and loosely cover the cake. Let dry.

5. Release from the mold and arrange. It tastes smooth-tasting sour cream.

Cheese poppy seed cake with sprinkles

Ingredients (12 pieces)

360 g flour, 120 g sugar, 1 pinch salt, 1 packet dry yeast, 150 g butter, 100 ml milk, 2 eggs, 1 packet vanillin sugar, 1 pack ready-to-bake poppy seed, 200 g sour cream, 250 g low-fat quark, 6 tbsp durum wheat semolina, 100 g powdered sugar, flour for dusting and for the work surface, baking paper

preparation

1. Put 200 g of flour, 30 g of sugar, salt and yeast in a mixing bowl and mix. Melt 40 g of fat. Add milk and warm lukewarm. Add 1 egg, milk and fat to the mixing bowl and knead everything with the dough hooks of the hand mixer to a smooth dough. Lightly dust the dough with flour and cover in a warm place for about 1 hour.

2. For the crumble melt 110 g of fat. Knead 160 g flour, 90 g sugar, vanillin sugar and fat with the kneading hooks of the hand mixer briefly to crumble. Chill the crumble.

3. For the filling, mix poppy seed, sour cream, quark, 1 egg and durum wheat semolina.

4. Knead dough on a floured work surface, roll out around (about 30 cm Ø). Lay out the bottom of a springform pan (26 cm Ø) with parchment paper. Put in the dough, press on the edge. Smooth poppy seed filling on top. Distribute sprinkles on top. Bake in preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: stage 2) for approx. 40 minutes.

5. Stir powdered sugar and 2 tablespoons of water until smooth. Remove the cake from the oven and distribute the mixture on the hot cake. Loosen cake from the mold and allow to cool.

Layer strudel Gibanica

Ingredients (16 pieces)

250 g flour, 1 tbsp + 225 g sugar, salt, 100 g + 60 g butter, 100 g finely ground poppy seed, 3 sachets vanillin sugar, 500 g quark, 4 eggs, 200 g ground hazelnut kernels, 750 g sour apples, 1 Ground lemon cinnamon, 500 g sour cream, 1 package (250 g) Filo or Yufkateig strudel leaflets), fat for the mold, cling film

preparation

1. Mix flour, 1 teaspoon sugar and 1 pinch of salt in a bowl. Add 100 g of butter in pieces and approx. 100 ml of cold water. First knead with the dough hook of the hand mixer, then briefly with your hands to a smooth shortcrust pastry. Wrap dough in foil and refrigerate for approx. 30 minutes.

2. Mix poppy seeds, 50 g sugar and 1 packet vanillin sugar. Mix the quark, 50 g of sugar, 1 egg, 1 packet of vanillin sugar and 1 pinch of salt with the whisk of the hand mixer. Mix nuts, 50 g sugar and 1 packet vanillin sugar. Peel apples, quarter them, cut out core casing. Slice quarters, mix with 75 g of sugar and cinnamon. For the casting, mix sour cream and 3 eggs with the whisk.

3. Leave the dough sheets at room temperature for approx. 10 minutes. Grease Springform (26 cm Ø) well. Put the shortcrust pastry into the shape and press to a smooth bottom, pressing the edge about 1 cm high.

4. Melt 60 g of butter. Unroll the filo pastry and place 1 sheet on the shortcrust pastry, butter it and fold over the protruding edges. Sprinkle with half of the poppy seed mixture and pour over 4 tablespoons of water. Place the next sheet of filo, butter it, fold it and put half of the quark mixture on it. Cover again with the filo pastry, butter, add half of the nut mixture and pour 4 tbsp. Spread filo pastry with butter, fold, cover with half of the apple mixture and pour over 4 tablespoons of water. Repeat all over again and finish with 2 sheets of filo pastry.

5. Bake in the preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: stage 2) on the bottom rail for approx. 1 1/4 hours. Remove the gibanica and brush with remaining butter.

Poppy seed cheesecake with cherries

Ingredients (15 pieces)

300 g sour cherries, 4 eggs, 200 g sugar, 1 packet vanillin sugar, 1 pinch salt, 500 g skim curd cheese, 400 g double-cream cheese, 1 packet vanilla-flavored pudding powder (for cooking), 1 pack (250 g) ready to use poppy seed mixture, powdered sugar for dusting, fat and flour for the mold

preparation

1. Wash cherries, stalk and stone. Beat eggs, sugar, vanillin sugar and salt until creamy. Stir the cottage cheese and cream cheese, stir in the pudding powder. Add sugar egg mixture. Lift the cherries under the quark mixture and put them in the well-greased box mold (10.5 x 30 cm, 7 cm high) spread with breadcrumbs. Spread the poppy evenly as a strip in the middle.

2. Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2) for approx. 1 1/4 hour. Remove and allow to cool on a wire rack. Carefully drop out of shape and arrange on a plate. Dust with powdered sugar.

Quick poppy seed cake with cherries

Ingredients (6 pieces)

30 g soft butter, 1 1/2 tablespoon ground poppy seed, 1 tbsp sugar, 1 tsp rum, approx. 75 g sour cherries, 1 package (530 g) fresh yeast sheet cake dough, powdered sugar for dusting, baking paper

preparation

1. Mix butter, poppy seeds, sugar and rum and chill. Chop the cherries, cut in half and remove the stone. Unroll the yeast dough, remove the paper. Place the dough on a baking tray lined with baking paper. Fold over the dough lengthwise once in the middle.

2. Fold the edges so that an oval is formed. Press the edge lightly. Press holes with your finger or with the help of a wooden spoon. Alternate holes with the poppy butter (in small flakes) and the cherry halves. Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2) for 25-30 minutes. Remove, dust the edge with powdered sugar and best serve warm. This tastes whipped cream.

Eggnog cherry gugelhupf

Ingredients (16 pieces)

1 glass (370 ml) sour cherries, 300 g flour, 5 eggs, 250 g icing sugar, 1 packet vanillin sugar, 250 ml oil, 250 ml + 4 tablespoons eggnog, 1 packet baking soda, 50 g ground poppy seeds, fat and flour for the shape

preparation

1. Mix butter, poppy seeds, sugar and rum and chill. Chop the cherries, cut in half and remove the stone. Unroll the yeast dough, remove the paper. Place the dough on a baking tray lined with baking paper. Fold over the dough lengthwise once in the middle.

2. Fold the edges so that an oval is formed. Press the edge lightly. Press holes with your finger or with the help of a wooden spoon. Alternate holes with the poppy butter (in small flakes) and the cherry halves. Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2) for 25-30 minutes. Remove, dust the edge with powdered sugar and best serve warm. This tastes whipped cream.

Poppy seed cake with white chocolate

Ingredients (18 pieces)

200 g white couverture, 250 g soft butter, 1 packet vanillin sugar, 200 g sugar, 5 eggs, 400 g flour, 1 packet baking powder, 150 ml milk, 1 package (250 g) ready-to-bake poppy seed filling, fat and flour for doe form, possibly powdered sugar

preparation

1. Chop the couverture. Gently stir the fat, vanillin sugar and sugar with the whisk of the hand mixer. Stir in eggs one after the other. Mix the flour and baking powder and mix with the milk alternately. Finally add the couverture and poppy seeds. Put the dough in a greased gugelhupf mold (2.5 liters, 22 cm Ø) that has been dusted with flour. Bake in preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 50 minutes (bar sample).

2. Take the cake out of the oven. After about 10 minutes, carefully drop out of the mold and leave to cool on a wire rack. Dust with icing sugar at will. This tastes whipped cream.

Poppy Seed Pear Cake from the plate

Ingredients (24 pieces)

5 eggs, 350 g flour, 500 g sugar, 1 vanillin sugar, 200 g butter, 2 kg pears, 75 ml lemon juice, 1.5 l milk, grated dish of 1 organic lemon, salt, 150 g durum wheat semolina, 300 g of ground poppy, 200 g of quince jelly, 75 g of almonds, fat and flour for the shape, cling film

preparation

1. Separate 3 eggs. Chill the egg whites. Put flour, 150 g sugar, vanillin sugar, egg yolk, butter in pieces and possibly 1-2 tbsp water in a bowl. First knead with the dough hook of the hand mixer, then with your hands to a smooth dough. Wrap in foil and refrigerate for approx. 30 minutes. Grease the fat pan of the oven and dust with flour. Peel pears, dice and core.

2. Boil 50 g of sugar, lemon juice and 150 ml of water in a saucepan. Add the pears and cover, stew softly for 5-8 minutes. Put in a sieve and drain. Roll out dough on a floured work surface and lay out the bottom of the fat pan. Boil milk, lemon peel and a pinch of salt in a saucepan. Grind poppy seeds and 300 g of sugar while stirring. Bring to a boil and let it boil for 8-10 minutes with the stove off. Stir from time to time. Transfer to a large bowl.

3. Beat egg whites and 1 pinch of salt until stiff. Mix 2 eggs with approx. 2 tablespoons of the poppy seed mixture, then stir under the remaining poppy seed mixture, fold in egg whites. Approximately pass half of the poppy mixture on the floor. Approximately give half of the pears. Disperse remaining poppy seed and pears. Bake in the preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) on the lower rail for 40-45 minutes. Remove and allow to cool on a wire rack.

4. Bring the jelly to a boil in a small saucepan, brush the cake with it. Roast almonds in a frying pan until golden brown, allow to cool. Sprinkle cake with almonds. Cut into pieces and serve. It tastes of whipped cream.

Pear and poppy seed cheesecake

Ingredients (12-16 pieces)

250 g flour, 175 g sugar, 1 packet vanillin sugar, 1 pinch salt, 5 eggs, 125 g cold butter, 500 g ricotta cheese, 250 g sour cream, 4 tablespoons lemon juice, grated dish of 1 organic lemon, 50 g cornstarch, 250 g ready-to-bake poppy seed filling, 2 pears (about 500 g), about 75 g cranberries (glass), flour to roll out, fat and flour for the form, cling film, baking paper

preparation

1. Put flour, 75 g sugar, vanillin sugar, salt, 1 egg and butter in small pieces in a bowl. First knead with the dough hook of the hand mixer, then briefly with your hands to a smooth shortcrust pastry. Wrap in foil and refrigerate for approx. 30 minutes.

2. Lightly dust a large sheet of baking paper with flour. Roll out shortcrust pastry round (32-34 cm Ø). Lay out a greased and flour-sprung springform (about 26 cm Ø) with the dough, press on the edge. Pierce dough base several times with a fork. Let the shape cool again for about 10 minutes.

3. Mix ricotta, sour cream, 100 g sugar, 4 eggs, lemon juice and peel. Sift starch over and stir. Remove 250-300 g of cream and mix with the poppy seed filling. Approximately pour half of the light cream into the mold. Spread poppy cream on it as a blob and pull it gently. Then again light cream and poppy cream in spots on it and spread easily. Bake in the preheated oven, bottom rail (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) about 35 minutes.

4. Wash, peel and halve the pears and cut out the core. Cut the pear quarter into columns. Remove the cake from the oven and top with the pear slices. Distribute cranberries in blobs. Bake cake at the same temperature, bake in about 30 minutes. Allow to cool on a wire rack in the mold.

Poppy Cherry Cake

Ingredients (12 pieces)

200 g soft butter, 1 packet vanillin sugar, 200 g + 1 tbsp sugar, 4 eggs, 300 g flour, 50 g ground almonds, 3 level teaspoon baking powder, 200 g whole milk yoghurt, 750 g cherries, 1 packet red cake icing ( for cooking), fat and flour for the mold

preparation

1. Butter, vanillin sugar and 200 g of sugar with the whisk of the hand mixer stir creamy. Stir in eggs one at a time. Mix the flour, poppy seeds and baking powder and mix with yoghurt alternately.

2. Fill the dough into a greased, flour-sprung springform (28 cm Ø). Bake in preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 40 minutes (bar sample).

3. Remove the cake from the oven and let cool on a wire rack. Wash cherries, drain well, stalk, halve and remove stones. Distribute cherries on the cake bottom.

4. Stir in a saucepan, 1 tablespoon of sugar and 250 ml of cold water with a whisk. Bring to a boil while stirring. Distribute the mixture quickly on the cherries and leave to cool for approx. 30 minutes.

Rapunzel cake from the plate

Ingredients (18 pieces)

750 g flour, 1 pinch salt, 2 sachets vanillin sugar, 75 g sugar, 1 egg, 1 egg yolk, 125 g soft butter, 375 ml + 2 tbsp milk, 1 1/2 cube yeast, 100 g pistachio kernels, 100 g dried Cranberries, 50 g ground poppy, 1 egg yolk, about 100 g apricot jam, flour for the work surface, baking paper, possibly aluminum foil

preparation

1. Mix flour, salt, vanillin sugar and sugar in a large bowl. Add egg, yolk and butter in little flakes. Heat 375 ml of milk lukewarm, break in the yeast and dissolve with stirring. Pour onto the flour mixture and knead with the dough hooks of the hand mixer for 4-5 minutes to a smooth dough. Cover in a warm place for about 45 minutes.

2. Finely grind pistachios in a universal shredder. Chop Cranberry's chop. Knead yeast dough again for a short time and cut in thirds. Knead one dough with 50 g pistachios, one third with 25 g poppy and the last third with 50 g cranberries. Make another third of each dough.

3. Make each piece of dough on a lightly floured work surface with your hands to 45-50 cm long rolls. From each of 3 different strands braid a braid. Lay the braids side by side on a baking sheet lined with baking paper (about 32 x 39 cm). Cover in a warm place for 20-30 minutes.

4. Whisk the egg yolks and 2 tablespoons of milk. Brush braids and bake in preheated oven, 2nd rail from below (cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for about 30 minutes. If necessary, cover with aluminum foil at the end of the baking time.

5. Heat the jam. Take finished yeast pots out of the oven, place them on a wire rack with the baking tray and sprinkle immediately with jam. Allow to cool for 2-3 hours. Decorate braids with the remaining pistachios, poppy seeds and cranberries. Serve braai lukewarm. It tastes butter and apricot jam.

Poppy seed cake with strawberries and meringue

Ingredients (12 pieces)

125 g butter, 300 g sugar, 4 fresh eggs, 170 g flour, 1/2 sachet baking powder, 50 g ground poppy seed, 6 sheets gelatine, 600 g strawberries, 1 sachet vanillin sugar, 1 tbsp icing sugar, fat and flour for form

preparation

1. Beat the butter and 100 g sugar creamy with the whisk of the hand mixer. Separate 3 eggs. Chill the egg whites. Beat the egg yolks and 1 egg under the fat-sugar mixture. Mix flour, baking powder and poppy seeds, stir in gradually. Grease the fruit bottom mold (26 cm Ø) and dust with flour. Fill in the dough and smooth. Bake in a preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 20 minutes. Take out, put on a wire rack and allow to cool.

2. Soak gelatine in cold water. Wash, clean and purée 500 g strawberries. Add 50 g of sugar and 1 packet of vanillin sugar while stirring. Express gelatine, dissolve and stir in 2 tablespoons of puree. Stir gelatine into remaining puree. Put the strawberry puree on the cake bottom and leave to cool for about 2 hours.

3. Beat the egg whites very stiff with the whisk of the mixer, slowly adding 150 g of sugar. Smash the egg whites on the strawberry mirror. In the preheated oven (electric stove: 225 ° C / circulating air: 200 ° C / gas: see manufacturer) bake for about 8 minutes until the egg whites are slightly brown.

4. Wash and halve 100 g of strawberries, marinate with powdered sugar and decorate the cake with it.

Plum stripe with poppy seeds

Ingredients (24 pieces)

500 g of flour, 200 ml of milk, 1 cube of yeast, 80 g of sugar, 150 g of butter, 2 eggs, 1 pinch of salt, 1.8 kg of plums, 500 g ready-to-bake poppy seed filling, powdered sugar for dusting, fat and flour for the fat pan

preparation

1. Fill the flour in a bowl and press in a bowl. Heat 100 ml of milk lukewarm. Crumble the yeast into the trough, add 40 g sugar and milk and mix with some flour from the edge to a thick porridge. Cover in a warm place for about 15 minutes.

2. Melt butter, add 100 ml of milk and warm lukewarm. Add the rest of the sugar, milk mixture, eggs, and salt to the batter and knead with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rest for another 30 minutes.

3. Wash, halve and stone the plums. Roll out half of the dough on a floured work surface rectangular (about 30 x 40 cm), cut into strips about 6 cm wide. Fill the poppy seed filling into a piping bag with a perforated nozzle and squirt finger-thick into the middle of the strips. Fold the strip lengthwise and press down. Spread the fat pan of the oven with grease and dust with flour. Starting at the edge of the poppy seeds in a circle on the plate. Leave some space between the strands. Do the same with the second half of the dough. Approximately Leave in a warm place for 10 minutes.

4. Cut plum halves into slices and place between dough strands. Bake in a preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 40 minutes. Remove and allow to cool on a wire rack. Sprinkle with powdered sugar.

Cherry poppy seed cake with lemon crumble

Ingredients (16 pieces)

2 organic lemons, 350 g butter, 300 g sugar, 1 pinch salt, 1 packet vanillin sugar, 4 eggs, 500 g flour, 1 packet baking soda, 100 g ground poppy seeds, 250 g whole milk yoghurt, 1 glass (720 ml ) Sour cherries, powdered sugar for dusting, fat and flour for the mold

preparation

1. Wash the lemons, rub dry and rub the peel. Use remaining lemon otherwise. Beat 250 g of butter, 200 g of sugar, salt and vanillin sugar with the whisk of the hand mixer until creamy. Stir in eggs one after the other. Approximately stir in half of the lemon peel. Mix 300 g of flour, baking powder and poppy seeds and mix in with the yoghurt. Put the dough in a greased, flour-sprung springform (26 cm Ø).

2. Knead 100 g of sugar, 100 g of butter, 200 g of flour and the rest of the lemon peel first with the dough hook of the hand mixer, then with your hands to sprinkle. Pour cherries into a strainer and drain well. Distribute cherries on the dough. Sprinkle on it. In the preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) bake for about 55 minutes. Remove and allow to cool. Dust with powdered sugar.

Poppy apple slices

Ingredients (25 pieces)

1.2 l of milk, 350 g of sugar, 3 sachets of vanilla-flavored custard powder (for cooking), 250 g of butter, 500 g of flour, 5 eggs, 3 tablespoons of cocoa powder, 2 apples (about 200 g each), 2 tablespoons of lemon juice, 100 g ready-to-bake poppy seed, 1 tbsp calvados, 25 g white chocolate, grease and flour for the shape, cling film

preparation

1. Mix 200 ml of milk, 100 g of sugar and custard powder until smooth. Bring remaining milk to a boil. Remove milk from the heat and stir in stirred pudding powder. Stir for about 1 minute while stirring. Pour pudding into a bowl. Cover surface with foil, allow to cool, then cool.

2. Cut the butter into pieces. Knead 250 g of sugar, flour, butter, 1 egg and cocoa powder first with the dough hook of the hand mixer, then with your hands to sprinkle. Approximately Spread 2/3 of the crumble on the bottom of a greased and flour-dusted pan in the oven and press down. Wash apples, rub dry. Use an apple cutter to remove the core case. Cut the apples into rings, drizzle with lemon juice.

3. Approx. fill half of the pudding in a bowl. Stir in 2 eggs, poppy seed and calvados. Paint poppy pudding on the floor. Mix the remaining pudding with 2 eggs and spread over the poppy pudding. Cover with apple slices, distribute the remaining sprinkles on top. Bake in preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 1 hour, remove and let cool on a wire rack.

4. Chop white chocolate, melt over a warm water bath. Decorate cake with liquid chocolate. Let cool down. It tastes with poppy refined whipped cream.

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