Summary

Ingredients

For the sprinkles:

• 250 g flour
• 125 g butter
• 120 g suar
• 25 g puddin powder (almond semolina)
• 0.5 ½ pack baking powder
• 1 egg (s)

For the filling:

• 125 g poppy seeds, round
• 150 ml milk
• 50 grams sugar
• 50 g butter, soft
• 1 packet vanilla sugar
• 1 egg (s)
• 1 tablespoon semolina

For covering:

• 250 g quark, lean or 20%
• 200 g cream
• 40 g suar
• 1 packet custard powder (vanilla)
• 2 medium egg (s)
• 3 apples
• 3 tablespoon amaretto
• Icing sugar for dusting

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Instructions

1. Line a springform pan with baking paper, grease and sprinkle with flour. Stir the butter, sugar and egg until the sugar has dissolved. Mix flour with baking powder and pudding powder, add and stir until crumble is formed. Press half of the crumble into the mold as the base and edge. The best thing to do is to dip your fingers a little in flour, then it won`t stick. Keep the mold and the rest of the batter in a cool place until you can use them again.
2. For the poppy seed topping, bring the milk to the boil in a saucepan, add the poppy seeds, sugar and vanilla sugar and simmer for 5 minutes, stirring constantly. Let cool for about 10 minutes, then stir in butter, egg and semolina. Let something swell. If necessary, add a little semolina.
3. Peel, core, dice the apples, sprinkle with amaretto and put in a cool place.
4. For the quark topping, mix the quark with the cream, eggs, pudding powder and sugar to a smooth mass.
5. Now first fill the poppy seed mixture on the ground and distribute it. Place the apples on top, pour the quark mixture over it, smooth it out and pour the remaining dough over it as a crumble.
6. Bake at 160 ° C fan oven or 180 ° C top / bottom heat for 45-50 minutes. Let cool in the tin and dust with icing sugar.
7. A little effort, but it`s worth it!