John Myers
Ingredients for 1 servings:
- 75 g cornstarch
- 225 g flour
- 1 egg(s)
- 100 g sugar
- 200 g butter
- 100 ml milk
- 1 tbsp sugar
- 1 tbsp rum
- 125 g hazelnuts, ground
- 600 g apples
- 3 tbsp sugar
- ½ tsp cinnamon
- 1 tbsp raisins
- 1 pack poppy seeds – baking
- Fat for the mold
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
Combine the dough ingredients in a bowl and mix until smooth, then wrap in cling film and refrigerate for 30 minutes. Combine the ingredients for the nut filling in a saucepan on the stovetop and mix until smooth. Bring to a boil briefly. For the apple filling, peel and chop the apples (the size is up to you, just as the choice of apple variety depends on your taste. I prefer tart, firm, not-too-juicy apples, and don’t chop them too small so I can still identify them while chewing after baking). Briefly sauté the chopped apples and the remaining ingredients for the apple filling, then drain in a sieve. For the poppy seed filling, there are ready-made mixes available that save you the hassle of soaking. Use 1 packet of poppy seed baking powder according to the package instructions. However, if you want to go to the trouble, soak about 2 cups of poppy seeds overnight and then mix them with a packet of cooked vanilla pudding. Line a greased 26cm springform pan with about 2/3 of the dough and form a small rim. The dough may seem very thin, but that’s intentional and perfectly fine. Spread the cooled fillings over the dough as desired and place the remaining third of the dough on top as a lid. It’s okay if there are small holes or the rim isn’t completely sealed. Bake in a preheated oven at 180°C for about 60 minutes.
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