John Myers
Contents
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Ingredients
- 300 g Flour
- 150 g Sour cream
- 6 tablespoon Safflower oil
- 3 tablespoon Milk
- 1 piece Egg
- 75 g Sugar
- 1 pinch Salt
- 1 packet Baking powder
- 1 packet Mohnback - gave me my mother *
- 2 piece Apples
- 4 tablespoon Powidl
- 150 g Powdered sugar
- 150 g Lemon juice
Instructions
- Make a dough from flour, sour cream, oil, milk, sugar, baking powder and salt.
- Roll this out on a floured surface under cling film into a rectangle.
- Peel off the foil and first brush the dough with Powidl and then distribute the poppy seed baking evenly on top.
- Peel the apples, remove the worms, core and brown spots and cut into wedges. Spread on the poppy seeds.
- Roll up the dough from the long side and cut the roll into 12 equal pieces.
- Grease and crumble a cake tin (28 cm) and place the roulade pieces upright.
- Bake in the preheated oven at 175 degrees for about 40 minutes. (Toothpick sample).
- In the meantime, mix the powdered sugar with the lemon juice and cover the hot cake with it.
- TIP: Almonds or raisins are also very good when they are full.
- Usually with baking: apple and poppy seed cake to pluck
Nutrition
Serving: 100gCalories: 410kcalCarbohydrates: 49.5gProtein: 4gFat: 21.8g
