Summary

Ingredients

For the shortcrust pastry:

• 75 g almond (s), round
• 200 g flour
• 0.5 ½ teaspoon, leveled baking powder
• 125 g suar
• 125 g butter
• 0.5 ½ egg yolk

For the filling:

• 125 g poppy seeds, round
• 125 ml milk
• 25 g butter
• 125 g quark
• 150 grams sugar
• 0.5 bag ½ custard powder, vanilla
• 1 kg apples, sour (Elstar, Braburn, Topaz ..)
• 2 tablespoon lemon juice
• 0.5 stick ½ cinnamon

For painting:

• 0.5 ½ egg yolk
• 2 Table spoons milk
• 1 pinch (s) salt

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Instructions

1. Lightly toast the almond flour. Mix the cooled almonds, flour, baking powder and sugar together, knead with the cooled butter pieces and add half the egg yolk. Put the dough in a cool place.
2. Grind the poppy seeds, pour boiling milk over them and stir in the butter. Soak for 15 minutes and let cool. Mix the quark with 75 g sugar and the pudding powder and stir into the poppy seed mixture.
3. Peel the apples, cut them into bite-sized pieces (cut into eighths and halve across) and sauté briefly with lemon juice, cinnamon and 75 g sugar with the pot closed. Let cool and remove the cinnamon stick.
4. Preheat the oven to 200 °. Roll out 1/3 of the dough as a base and place in the pan. Shape 1/3 of the dough into a roll, creating a 3 cm high edge. Roll out the rest and cut out cookies.
5. Whisk half the egg yolk with the milk and a pinch of salt.
6. Spread the poppy seed mixture on the shortcrust pastry base, place the apples on top, cover the cake loosely with the biscuits and brush them with the egg milk - then put in the preheated oven.
7. Bake at 200 ° top and bottom heat for 50 minutes. After 40 minutes, cover with aluminum foil, the shiny side facing out. Remove the foil 5 minutes before the end of the baking time. Let the cake rest for 10 minutes in the open, switched-off oven, just open the springform pan slightly and loosen the cake edge. After another 5 minutes, remove the cake from the base and slide it onto a wire rack.