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Baking: Rose Cake with Poppy Seeds and Apple

5 from 7 votes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 410 kcal


  • 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


  • 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


Serving: 100gCalories: 410kcalCarbohydrates: 49.5gProtein: 4gFat: 21.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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