John Myers
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Sponge Cake: POPPIES ~ APPLE ~ CAKE
The perfect sponge cake: poppies ~ apple ~ cake recipe with a picture and simple step-by-step instructions.
INGREDIENTS Poppy seed filling:
- 1 pack Ready-To-Use poppy seed mix
- 400 ml Milk low in fat
- 2 tbsp Sugar
- 1 pinch Salt
INGREDIENTS Apple filling:
- 5 middle Elstar apples
- 150 ml Water for apples
- 150 ml Sugar if necessary
- 1 pinch Salt
- 1 packet Bourbon custard powder
- 100 ml Water
- 2 tbsp Sugar
INGREDIENTS Decoration:
- 400 g Marzipan raw mass
- 400 g Powdered sugar
- 400 g Fondant (or purchased)
- Decoration made of icing
PREPARATION:
- First of all, there should be a sponge cake base. I filled my home-baked one here. Recipe under: Biscuit: BASIC RECIPE (Wiener Boden). It can of course also be a purchased one. Cut this Wiener-Boden evenly twice horizontally, so that you get 3 identical floors.
PREPARATION:
- First peel the apples with a peeler, quarter them, remove the core and cut into coarse cubes. Put the apple cubes in a saucepan with water and a pinch of salt and cook until soft. If the apple is not really sweet yet, please sweeten it with sugar. Under no circumstances refill water, but lower the cooking temperature.
- Either mash soft apples or finely chop with the hand blender. Mix the pudding powder with 100ml water and 2 tablespoons sugar. Stir this mixture into the hot apple mash and bring to the boil once. Take the pot off the stove and let it cool down.
- Cook a pudding from 400ml milk and 2 tablespoons sugar according to the instructions on the package. Stir the finished poppy seed mixture into the hot pudding. Take the pot off the stove and let it cool down.
MERGER:
- Cut the sponge cake twice horizontally into slices that are as equal as possible. Place a cake ring around the bottom base. Spread the cooled poppy seed mixture on top. Place the middle base on top and pour in the apple mixture. Smooth the filling and finish with the last base.
- Measure the cake once in the middle from right to left. Line the work surface with two overlapping strips of cling film and lightly dust with powdered sugar. Place the 2 packets of marzipan in the middle, powder a rolling pin with icing sugar and then roll out the marzipan (always work from the center outwards) to the desired size.
- Lift the rolled-out marzipan blanket with the help of the foil and place it in the middle of the cake. Peel off the foil and press the cover tight around the cake. Gently pull the resulting “wrinkles” smooth with your hand. Cut off any marzipan that protrudes from the foot flush with the end of the cake. Put the cake in the refrigerator. (you can buy marzipan blankets that have already been rolled out).
FINISH:
- The cake with the fondant top gets the final whistle. If you want to make your own fondant: Miscellaneous: FONDANT (make it yourself) ~ or buy it ready-made. Rolling out and adjusting is the same for fondant and marzipan.
- Place the finished fondant blanket over the marzipan coat and smooth it out. For the decoration, I made motifs from colorful gum paste (Miscellaneous: BLOSSOM PASTE (make yourself)) in advance. Now attach this to the cake with sugar glue.
NOTE IMPORTANT:
- Cakes covered with marzipan and fondant can be stored in the refrigerator without any problems, provided they are in a cake container.
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