Apple poppy seed roll

Ingredients for 1 servings:

• 5 eggs
• 2 packets of vanilla sugar
• 75 g sugar
• 50 g cornstarch
• ½ tsp baking powder
• 2 apples
• 3 tbsp lemon juice
• 6 sheets of gelatin
• 500 g whipped cream
• 1 pack poppy seeds – back
• 1 pinch of salt
• Apple and powdered sugar for garnishing
• 50 g flour

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Separate the eggs. Beat the egg whites with salt until stiff. Gradually add 1 sachet of vanilla sugar and the sugar. Stir in the egg yolks. Mix the flour, cornstarch, and baking powder, sift them into the egg mixture, and fold them in. Spread the dough onto a baking tray lined with baking paper and bake in a preheated oven (175°C, Gas Mark 2) for about 15 minutes. Turn the dough out onto a damp tea towel, remove the baking paper, and cover the dough with another damp tea towel. Immediately roll the warm dough between the two tea towels. Peel and core the apples, and cut them into thin wedges. Drizzle with lemon juice and sauté in a little water for 3 minutes, then drain well. Soften the gelatine, whip the cream with 1 sachet of vanilla sugar until stiff. Beat the poppy seed mixture until smooth, fold in the cream, squeeze out the gelatine, dissolve it, and stir it into the poppy seed cream. Carefully roll out the sponge cake and spread with poppy seed cream. Place apple slices on top, carefully reroll, and chill the sponge roll for 1 hour. Dust with powdered sugar and garnish with apple slices. Tip: You can replace some or all of the cream with quark. This will freshen up the poppy seed mixture while saving calories.