Drizzle the peeled and sliced ​​apples with lemon juice.

Separate eggs.

Beat egg whites with sugar until stiff.

Mix the apple sauce with the poppy seed baking and the egg yolks.

Mix the breadcrumbs and cornstarch and stir into the poppy seed mixture, then fold in the egg whites loosely.

Pour the dough into a buttered springform pan (Ø 26 cm) sprinkled with breadcrumbs.

Finally, distribute the apple wedges in turns on the cake batter.

Bake at 180 ° C top and bottom heat for approx. 60 minutes.

Take the cooled apple and poppy seed cake out of the mold and sprinkle with powdered sugar or cover with liquid apple jelly.

Tip 10: Poppy seed cake gets extra pep if you put a layer of crumble on top before baking. You can modify this wonderfully juicy cake by simply pureing apricots (from the tin) with some juice instead of applesauce and placing apricot halves on top.

Bon appetit!