Poppy Seed Cake with Apricots

0
Average: 0 (0 votes)
(0 votes)
Poppy Seed Cake with Apricots
share Share
print
bookmark_border Copy URL
Health Score:
4,2 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
2748
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie2,748 kcal(131 %)
Protein50.88 g(52 %)
Fat97.14 g(84 %)
Carbohydrates419.93 g(280 %)
Sugar added310.63 g(1,243 %)
Roughage7.63 g(25 %)
Vitamin A1,080.62 mg(135,078 %)
Vitamin D1.76 μg(9 %)
Vitamin E7.05 mg(59 %)
Vitamin B₁0.67 mg(67 %)
Vitamin B₂0.74 mg(67 %)
Niacin3.95 mg(33 %)
Vitamin B₆0.09 mg(6 %)
Folate56.34 μg(19 %)
Pantothenic acid0.63 mg(11 %)
Biotin5.24 μg(12 %)
Vitamin B₁₂1.45 μg(48 %)
Vitamin C11.47 mg(12 %)
Potassium1,422.49 mg(36 %)
Calcium1,458.09 mg(146 %)
Magnesium14.82 mg(5 %)
Iron9.39 mg(63 %)
Iodine74.77 μg(37 %)
Zinc0.57 mg(7 %)
Saturated fatty acids41.46 g
Cholesterol480.19 mg

Ingredients

for
1
For the dough
250 grams Pastry flour
1 pinch salt
125 grams cold butter
75 sugar
2 egg yolks
Pastry flour (for work surface)
butter (for the mold)
For the topping
120 grams butter
300 grams sugar
4 eggs
1 kilogram expressed Quark
1 packet vanilla pudding mix
¼ teaspoon Baking powder
½ teaspoon untreated lemon zest
1 pinch salt
½ teaspoon untreated Orange zest
2 egg whites
250 grams Poppy seed filling
1 can Apricot (about 820 grams, approximately 1.8 pounds)
powdered sugar (for dusting)
How healthy are the main ingredients?
Apricotsugarsaltsugaregg

Preparation steps

1.

For the dough: Pile flour on a work surface, mix with salt and make a well in the center. Cut butter into small pieces and place around flour. Add egg to the well and approximately 50 ml (approximately 1-2/3 fluid ounces) of lukewarm water. Mix together well by chopping all ingredients with a knife. Using hands, knead quickly into a dough, and shape into a ball. Wrap in plastic wrap and let chill for about 30 minutes.

2.

Roll out dough on a floured surface and line a greased springform pan with it. Form an edge around dough and again chill. Preheat oven to 180°C (approximately 350°F).

3.

For the topping: Whip butter with sugar until light and fluffy. Beat in eggs and add expressed quark, pudding powder, baking powder, lemon zest and salt. Stir well and add orange peel.

4.

Remove 2/3 of topping and spread on dough. Beat egg whites until stiff. Add poppy seeds into remaining topping, fold in egg whites and layer on top. Bake cake in preheated oven for 50-60 minutes. Remove from oven and let cool. Drain apricots, layer over cake and sprinkle with powdered sugar. Slice and serve.