John Myers
Ingredients for 1 servings:
- 75 g ground almonds
- 200 g flour
- ½ tsp, leveled baking powder
- 125 g sugar
- 125 g butter
- ½ egg yolk
- 125 g poppy seeds, ground
- 125 ml milk
- 25 g butter
- 125 g quark
- 150 g sugar
- ½ bag(s) pudding powder, vanilla
- 1 kg sour apples (Elstar, Braburn, Topaz..)
- 2 tbsp lemon juice
- ½ stalk(s) cinnamon
- ½ egg yolk
- 2 tbsp milk
- 1 pinch of salt
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
crispy and juicy, for a 26 cm springform pan
Lightly toast the almond flour. Mix the cooled almonds, flour, baking powder, and sugar together, kneading with the cooled butter pieces, adding half the egg yolk. Chill the dough. Grind the poppy seeds, pour boiling milk over them, and stir in the butter. Let it stand for 15 minutes and cool. Mix the quark with 75g of the sugar and the custard powder, then stir into the poppy seed mixture. Peel the apple, cut into bite-sized pieces (eighths and halve crosswise), and sauté briefly with the lid on with the lemon juice, cinnamon, and 75g of the sugar. Let it cool and remove the cinnamon stick. Preheat the oven to 200°C. Roll out 1/3 of the dough for the base and place in the pan. Shape 1/3 of the dough into a log, forming a 3cm-high edge. Roll out the rest and cut out cookies. Whisk half the egg yolk with the milk and a pinch of salt. Spread the poppy seed mixture onto the shortcrust pastry base, arrange the apples on top, cover the cake loosely with the cookies, and brush them with the egg wash. Then, bake in the preheated oven at 200°C (400°F) for 50 minutes. After 40 minutes, cover with aluminum foil, shiny side out. Remove the foil 5 minutes before the end of the baking time. Let the cake rest in the open, switched-off oven for 10 minutes, opening the springform pan only slightly and loosening the edges. After another 5 minutes, loosen the cake from the base and slide it onto a wire rack.
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