John Myers
Apricot and Poppy Seed Cake
The perfect apricot and poppy seed cake recipe with a picture and simple step-by-step instructions.
- 150 g Butter
- 150 g Sugar
- 4 Eggs
- 1 pinch Salt
- 1 Baggage. Vanilla sugar
- 300 g Flour
- 3 tsp Baking powder
- For covering
- 1 big can Apricots
- 3 Eggs
- 400 gr Cream cheese double cream setting
- 250 g Lowfat quark
- 100 g Sugar
- 1 Pack. Poppy seed baking 250 gr
- 1 Tl Abraded. Lemon peel
- Beat the butter and sugar until whitish and frothy. Stir in the eggs one by one, then stir in the salt, vanilla sugar and the baking powder mixed with the flour. Add enough milk until the dough falls off the spoon with difficulty.
- Place the dough on a deep, greased and floured baking sheet.
- Drain the apricots and preheat the oven to 175 C.
- Separate eggs. Mix the cream cheese, quark, egg yolks and 75 grams of sugar until frothy. Beat the egg whites with the rest of the sugar until stiff. Stir the poppy seed baking and lemon peel into the quark mixture and carefully fold in the egg whites.
- Spread the drained apricots on the batter. Pour the quark and poppy seed mixture over it and bake for about 40-45 minutes
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