Ana's poppy seed cake with apples

Ingredients for 1 servings:

• 250 g flour
• 150 g butter
• 1 tsp, heaped baking powder
• 1 pack of pudding powder, vanilla
• 90 g sugar
• 1 m.-sized egg(s)
• 700 g apples, sour, crumbly
• ½ lemon(s), juice
• 4 tbsp water
• 3 tbsp sugar
• ½ tsp, smothered cinnamon
• 1 tsp cornstarch
• 5 m.-sized eggs
• 150 g powdered sugar
• 1 packet of vanilla sugar
• 150 g butter, soft
• 1 pinch of salt
• ½ lemon(s), untreated, grated peel and juice
• 150 g poppy seeds, ground
• 100 g hazelnuts, grated

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Dough: Mix all ingredients except flour and baking powder with a mixer. Then fold in the flour mixed with the baking powder a spoonful at a time and continue to knead well with the dough hook until you have a smooth dough. Finally, knead the dough with lightly floured hands, take 80g and place in the refrigerator. This will later be crumbled and sprinkled on top of the cake. Grease a 26cm baking pan and spread the dough evenly in the pan, pressing down a 4cm high edge. Pre-bake for 10 minutes at 160°C fan-assisted oven or 180°C top and bottom heat. Apple filling: Peel the apples and cut them into small pieces. Lightly sauté them with lemon juice, water, sugar, and cinnamon. When the apple pieces are slightly soft, stir in the cornstarch to thicken the mixture. Remove the apple mixture from the heat and, once cooled, spread it over the pre-baked dough. Poppy seed topping: Separate the eggs. Beat the egg whites with 50g of powdered sugar until stiff. Cream the softened butter, vanilla sugar, and egg yolks until fluffy. Add the remaining powdered sugar, salt, lemon juice, and lemon zest. Stir in the poppy seeds and hazelnuts. Fold in the beaten egg whites. Spread the poppy seed mixture evenly over the apple mixture and smooth it down. Crumble the chilled dough and sprinkle it over the poppy seed mixture. Bake on the second rack from the bottom at 160°C fan oven (180°C conventional) for 50-60 minutes. Tip: If you need to cook faster, you can omit the apple filling; then the dough doesn’t need to be pre-baked.