A poppy seed cake in a slightly different version? It must be a poppy seed cake with apples! Perfectly moist cake that you can prepare in a very simple way. Be sure to try this recipe for the holidays!
Ingredients:
Poppy seed and apple mixture:
- Brown sugar, 30 g
- Red apple, 4 pieces
- Red apple, 1 piece
- Eggs, 4 pieces
- Semolina, 40 g
- Poppy seeds, 500 g
- Butter, 120 g
- Wheat flour, 4 tablespoons
- Milk, 500 ml
- Baking powder, 2 teaspoons
- Salt, 1 pinch
- Water, 0.8 l
Additionally:
- Milk chocolate, 40 g
- Caramel, 200 g
- Pecan nuts, 30 g
- Fresh mint, 2 g
Preparation:
Peel and grate the apples on a coarse grater into a large bowl.
Beat the egg yolks with brown sugar using a mixer until combined. Gradually add melted butter and continue beating until smooth.
Combine semolina, wheat flour, and baking powder in a small bowl.
Mix the poppy seed mixture with the grated apples in a large bowl. Add the egg yolks mixed with butter and sugar. Stir thoroughly, then add the dry ingredients and mix again.
Beat the egg whites with a pinch of salt using a mixer until stiff. Gently fold the beaten egg whites into the poppy seed mixture and mix well.
Transfer the mixture to a baking tin lined with baking paper. Spread evenly and smooth the top.
Bake the cake for 60 minutes in an oven preheated to 165°C.
Remove the cake from the oven and let it cool.
Use a vegetable peeler to grate the milk chocolate into fine shavings on a flat plate.
Transfer the cake to a serving platter.
Put the caramel (kajmak) into a piping bag. Cut off the tip of the bag and drizzle the top of the cake with the caramel. Arrange the pecan nuts on top and sprinkle with chocolate shavings. Decorate with fresh mint.
