Summary

Ingredients

• 7 egg (s)
• 250 g flour
• 300 g suar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 150 g butter
• 700 g apples
• 150 ml apple juice
• 5 tablespoon apple juice
• 1 pck.pudding powder, vanilla (e.g. boiling for /2 L milk)
• 2 tablespoon amaretto
• 250 g poppy seed bakin, (ready-to-bake poppy seed mixture)
• 2 tablespoon breadcrumbs
• 3 tablespoon powdered sugar
• Flour for rolling
• Fat, for the shape

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Instructions

1. Separate 4 eggs. Chill 1 egg white and 3 egg whites separately. Grease the tart pan.
2. Knead the flour, 125 g sugar, vanilla sugar, salt, butter in pieces and 4 egg yolks. Roll out on flour (approx. 32 cm diameter), place in a greased tart pan (28 cm diameter, approx. 4 cm high), press the edge on. Prick the soil more often. Chill for about 30 minutes.
3. Preheat the oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2)
4. Peel, core and dice the apples. Stir 5 tablespoon apple juice and pudding powder until smooth. Bring 150 ml apple juice, 50 g sugar, liqueur and apples to the boil, cover and simmer for approx. 5 minutes. Stir in pudding powder, simmer for about 1 minute. Let cool down.
5. Mix 1 egg white, 3 eggs and poppy seed mixture.
6. Sprinkle the bottom with breadcrumbs. Spread the compote on it. Pour the poppy seed filling on top. Bake in the preheated oven for about 1 hour.
7. Beat 2 egg whites until semi-stiff, drizzle in 125 g sugar. Remove the cake approx. 25 minutes before the end of the baking time. Spread the egg whites on top and finish baking at the same temperature.
8. Let cool down. Dust with powdered sugar.