Summary

Ingredients

For the dough:

• 250 g flour
• 150 g butter
• 1 teaspoon, heaped baking powder
• 1 packet custard powder, vanilla
• 90 g suar
• 1 egg (s)

For the filling:

• 700 g apples, sour, tender
• 0.5 ½ lemon (s), juice it
• 4 tablespoon water
• 3 tablespoon sugar
• 0.5 ½ teaspoon, leveled cinnamon
• 1 teaspoon cornstarch

For covering:

• 5 medium egg (s)
• 150 g powdered suar
• 1 packet vanilla sugar
• 150 g butter, soft
• 1 pinch (s) salt
• 0.5 ½ lemon (s), untreated, grated zest and juice from it
• 150 g poppy seeds, round
• 100 g hazelnuts, rated

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Instructions

1. Dough:
2. Mix all ingredients, except for the flour and baking powder, with the mixer, then fold in the flour mixed with the baking powder, spoon by spoon, and work well with the dough hook to form a smooth dough. At the end, knead the dough with lightly floured hands, remove 80 g and place in the refrigerator. These are later crumbled and placed on top of the cake as crumble. Grease a size 26 baking pan and distribute the dough evenly in the pan, pressing an edge about 4 cm high. Pre-bake for 10 minutes at 160 degrees circulating air or 180 ° C top and bottom heat.
3. Apple filling:
4. Peel the apples and cut into small pieces. Sauté lightly with lemon juice, water, sugar and cinnamon, when the apple pieces are a little soft, mix in the cornstarch so that the mixture is bound. Remove the apple mixture from the stove and distribute it on top of the pre-baked dough.
5. Poppy topping:
6. Separate the eggs. Beat the egg whites with 50 g powdered sugar until stiff. Mix the softened butter, vanilla sugar and egg yolks until foamy, add the remaining powdered sugar, salt, lemon juice and lemon zest. Stir in the poppy seeds and hazelnuts. Fold in the egg whites. Distribute the poppy seed mixture evenly over the apple mixture and smooth it out.
7. Crumble the cool dough and spread it over the poppy seed mixture as a crumble.
8. Bake on the 2nd rack from the bottom at 160 ° C fan oven (180 ° C top and bottom heat) for 50-60 minutes.
9. Tip:
10. If you want it to go faster, the apple filling can also be omitted, then the dough does not have to be pre-baked.