Winter apple poppy seed cake

Ingredients for 1 servings:

• 125 g sugar
• 250 g flour
• 1 bag of vanilla sugar
• 1 pinch of salt
• 150 g butter, cold
• 4 egg yolks
• 3 tbsp breadcrumbs
• Flour for the work surface
• 600 g apples, sour (e.g. Boskoop), peeled, diced
• 150 ml apple juice
• 2 tbsp liqueur (winter apple or amaretto)
• 1 bag(s) of vanilla pudding powder
• 5 tbsp sugar
• 5 tbsp apple juice
• 250 g poppy seed cake
• 3 eggs
• 1 egg white
• 3 egg whites
• 125 g sugar
• Powdered sugar for dusting

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

from a 28cm springform pan

Knead the dough ingredients. Chill for 30 minutes. Roll out the dough on a lightly floured surface into a round (approx. 32 cm in diameter). Line a greased springform pan (28 cm in diameter) with the dough. Prick the base several times with a fork and sprinkle with breadcrumbs. While the dough is resting, bring 150 ml of juice, liqueur, apples, and 5 tablespoons of sugar to a boil. Cover and simmer for approx. 5 minutes (so that the apples are soft but not falling apart). Mix together 5 tablespoons of juice and custard powder and stir into the apples. Simmer for 1 minute while stirring. Let cool for approx. 10 minutes. Spread the apple compote on the base. Mix together the poppy seed mixture, eggs, and egg whites and spread over the apples. Bake in a preheated oven at 175°C (top/bottom heat) on the lowest rack for approx. 35 minutes. Beat 3 egg whites until only semi-stiff, gradually adding the sugar. Remove the cake from the oven and spread the meringue mixture on top. Continue baking at the same temperature on the lowest rack for 20-25 minutes (cover after 15 minutes if necessary). Let cool and dust with powdered sugar.