Poppy Seed Cake III

Ingredients for 1 servings:

• 150 g buckwheat, ground
• 50 g brown rice, ground
• 1 pinch of salt
• 1 tsp sugar
• 1 tsp dry yeast
• 1 egg(s) , ( L )
• 120 g low-fat curd cheese
• 350 ml grape juice, red and sweet
• 50 ml red wine, dry good 14% *
• 250 g poppy seeds (blue poppy seeds), ground
• 1 tbsp coffee beans, ground
• 100 g buckwheat, ground
• 1 pinch of salt
• 2 apples, approx. 300 g
• 2 egg whites
• 1 pinch of salt
• 80 g sugar
• 2 egg yolks
• 3 tbsp water
• 70 g sugar
• 1 pinch of salt
• 200 g sour cream
• 200 g sweet cream
• 50 g buckwheat, ground
• ¼ tsp vanilla powder

Instructions

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

gluten-free

26 cm ring tin (springform pan) lined with baking paper. Mix the ingredients for the base together for a good 5 minutes on full speed, then pour into a 26 cm ring tin lined with baking paper. Use the back of a wet tablespoon to spread the batter over the base. If it reaches the edges, no problem, cover with a damp cloth and leave to stand at room temperature. In the meantime: add the blue poppy seeds and ground coffee beans to the grape juice and wine. The poppy seeds will already be swelling, so I skip the boiling. Stir in the salt and ground buckwheat. Grate the apples around the semolina, add them, mix and spread evenly over the base. For the topping: Beat 2 egg whites with a pinch of salt until frothy, then beat with the sugar until very stiff, then set aside. Whisk 2 egg yolks with 3 tablespoons of water, 1 pinch of salt, and 70g of sugar until creamy. Add the cream and shortly after the sour cream. Beat on high for a good 5 minutes. Then add the vanilla and ground buckwheat flour and beat for another 3 minutes. Stir in the stiff egg whites (please do not use a steel spoon). Pour the mixture onto the poppy seeds, shake until smooth, and bake in a cold oven at approximately 160°C (convection oven) for about 50 minutes. Let stand in the closed, switched-off oven for another 30 minutes, then let stand overnight. *The wine can also be replaced with juice; we found the grape juice too sweet, so we used dry wine. My own recipe.