Walter's poppy seed cake

Ingredients for 1 servings:

• 500 g flour
• 250 g margarine
• 90 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 1 pinch of salt
• ¼ tsp lemon zest, grated
• 2 tsp cinnamon powder
• Fat, for the shape
• Breadcrumbs, for the mold
• 4 tbsp apricot jam
• 2 tbsp Cointreau, or water
• 400 g poppy seeds
• 400 ml milk
• 200 g brown cane sugar
• 180 g butter
• 4 eggs
• 200 g hazelnuts, ground
• 100 g breadcrumbs
• 1 tsp baking powder
• 1 tsp cinnamon powder
• 2 apples, slightly sour
• 4 tbsp rum
• 5 tbsp water
• 200 g brown cane sugar
• 3 tbsp sugar pearls, colored

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Preheat the oven to 180°C fan/convection oven. Make a shortcrust pastry from the dough ingredients. Grease a 28 cm springform pan or a square baking sheet and sprinkle with breadcrumbs or line with baking paper. To prevent the baking paper from slipping, sprinkle a little cold water on the baking sheet. Roll out the shortcrust pastry thinly and place it in the pan, leaving a 1 cm border. Wrap the remaining pastry in cling film, place it in the refrigerator, and use it for another purpose. The pastry will keep in the film for up to 14 days in the refrigerator. Heat the apricot jam with Cointreau or water and bring to a boil briefly. Brush the jam onto the shortcrust pastry with a pastry brush, making sure you don’t forget the edges. In a large, wide saucepan, bring the poppy seeds, sugar, and milk to a boil on the stovetop, uncovered. Cook uncovered for 10 minutes. Set aside. Cut the cold butter into pieces and stir in with a whisk. Once the mixture is lukewarm, gradually stir in the eggs. Mix the hazelnuts, breadcrumbs, baking powder, and cinnamon and stir into the poppy seed mixture. Spread some of the poppy seed mixture evenly over the shortcrust pastry base. Peel, core, and quarter the apples, cut them into thin slices, and spread them evenly on top. Sprinkle the remaining poppy seed mixture on top. To allow any trapped air between the apples and the mixture to escape, gently shake the baking tin on the countertop and smooth it down. Bake the cake on the second rack from the bottom for about 40 minutes. If the cake becomes too dark after 25-30 minutes, simply cover it with aluminum foil and finish baking. Make a glaze from rum, water, and sugar. Bring to a boil briefly and vigorously. Brush the cake well with this while it is still warm. Decorate the edges with sugar pearls. Tip: Use 300g of seedless grapes instead of the apples. Also delicious with well-drained canned mandarin oranges or other fresh fruit. Make an alcohol-free glaze with powdered sugar and lemon juice.