Apple Cake with Poppy Seed Cream

Ingredients

• 400 g spelt flour type 1050
• 1 pinch salt
• 21 g fresh yeast (0.5 cube)
• 160 ml lukewarm milk
• 100 g raw cane sugar
• 60 g soft butter
• 8 eggs
• 5 apples
• 4 tbsp Lemon juice
• 2 tbsp powdered sugar from raw cane sugar
• 300 ml whipping cream
• 0.5 packet vanilla pudding powder
• 2 tbsp poppy seeds

Instructions

1. 1.

   Mix the flour and salt in a bowl and press a well into the center. Dissolve the yeast in 75 ml lukewarm milk and pour it into the flour well. Stir with a little flour and cover for about 15 minutes in a warm place.

2. 2.

   Add 50 g sugar, the butter, 2 eggs and the remaining milk and knead everything into a relatively firm dough. Knead vigorously until the dough is smooth and elastic. Add more flour or milk if needed. Cover and let rise for another 45 minutes in a warm place.

3. 3.

   Roll out the dough on a baking sheet lined with parchment paper, lifting a small edge. Peel, quarter, core and slice the apples crosswise, then mix thoroughly with lemon juice and powdered sugar.

4. 4.

   Whisk together the remaining sugar, eggs, cream and pudding powder. Take 3 tbsp of this mixture and stir in the poppy seeds. Pour the egg‑cream over the yeast dough, spread the apples on top and place the poppy seed mixture into the gaps.

5. 5.

   Bake in a preheated oven at 200 °C (convection: 180 °C; gas: level 3) for 30–40 minutes. Cover if necessary to prevent excessive browning. Remove the finished cake, let it cool briefly, cut into pieces and serve.