Apple Poppy Seed Cream Cake

Apple Poppy Seed Cream Cake
1 hr 30 min.


for 20 pieces
For the crust
375 grams Pastry flour
1 packet Dry yeast
50 grams Sugar
1 packet Vanilla sugar
200 milliliters Milk
7 grams melted Butter
For the filling
100 grams soft Butter
6 Egg yolks
100 grams Sugar
125 milliliters Milk
1 kilogram Quark
20 grams Pastry flour
lemon Cooking oil
2 Apples
8 grams Raisins
For the topping
50 grams Butter
150 grams freshly ground Poppy seeds
125 milliliters Milk
3 teaspoons Honey
1 generous pinch Cinnamon
30 grams melted Butter
20 grams Sugar
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Preparation steps

Step 1/3

For the crust, mix flour and yeast in a mixing bowl. Add sugar, vanilla sugar, milk and margarine to flour mixture and knead to a smooth dough using a stand mixer fitted with a dough hook. Cover dough and let stand in a warm place until dough is visibly increased in volume, 30-40 minutes.

For the filling, mix butter, sugar and egg yolks and stir in milk. Add quark, flour and lemon oil and mix until creamy. Peel, quarter, core and dice apples and stir into filling with the raisins. 

Step 2/3

For the topping, melt butter in a saucepan, swirl in poppy seeds and stir in milk. Bring poppy seed mixture to a boil and season to taste with honey and cinnamon.

Step 3/3

Grease a baking pan. Knead dough on lightly floured surface and roll out to fit prepared pan. Press dough slightly up edge of pan to form a rim on crust. Spread filling over crust. Dollop tablespoons of topping over filling as desired. Let cake stand for about 15 minutes. Bake cake in oven preheated to 200°C (fan: 180°C, gas mark 3-4)(approximately 400°F) for about 35 minutes. Immediately brush cake with butter and sprinkle with sugar. Let cake cool before cutting into pieces to serve.