Apple poppy seed cake

Ingredients for 1 servings:

• 150 g butter or margarine
• 100 g sugar
• 1 packet of vanilla sugar
• 1 serving of grated lemon peel
• 3 m.-sized eggs
• 150 g wheat flour
• 2 tsp baking powder
• 75 g poppy seeds
• Fat, for the shape
• 400 g apples, e.g. Cox Orange or Boskoop
• 375 ml apple juice
• 30 g sugar
• 1 pack of pudding powder, vanilla
• 400 g whipped cream
• 2 packets of vanilla sugar
• 1 pack of cream stiffener
• Poppy seeds, for sprinkling
• Confectionery (poppy seed pralines), for decoration

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 50 minutes

super tasty and a real eye-catcher

Dough: Beat the butter or margarine with a hand mixer until smooth. Gradually stir in the sugar, vanilla sugar, and lemon zest. Stir until the mixture is smooth. Gradually stir in the eggs. Mix the flour with the baking powder and stir in in two portions, alternating with the poppy seeds, on a medium heat. Spread the dough into a greased 26 cm springform pan. Bake in a preheated oven at 180 degrees Celsius for approx. 25 minutes. Remove the base from the pan and allow to cool. Place a cake ring around the base. Filling: Peel, quarter, core, and dice the apples. Make a pudding with apple juice, sugar, and pudding powder according to the package instructions. Add the diced apples and bring to a boil. Let the pudding cool slightly and then pour it onto the base. Smooth the mixture and let it cool. Whip the cream with the vanilla sugar and cream stiffener until stiff and spread on the base, ideally using a large spoon and making small indentations. Chill the cake. Sprinkle the top with poppy seed pralines and some poppy seeds.