Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Apple Poppy Seed Cream Cake
- 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 Apple
- 8 grams raisins
- For the topping
- 50 grams butter
- 150 grams freshly ground Poppy seeds
- 125 milliliters milk
- 3 tsps honey
- 1 generous pinch cinnamon
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.
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.
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.