Apple Poppy Seed Cake

Ingredients

• 250 g flour
• 0.5 cube fresh yeast
• 0.125 l milk
• 80 g Butter
• 50 g Low-Fat Quark
• 50 g honey
• 2 Eggs
• 1 egg yolk
• 1 tsp cinnamon powder
• 1 pinch salt
• 50 g maple syrup
• 125 ml whipping cream
• 125 g ground poppy seeds
• 40 g currants
• 20 ml rum
• 1 tsp gingerbread spice
• 400 g apples
• juice of 1 lemon
• 2 tbsp powdered sugar
• 100 ml whipping cream
• butter (for the springform pan)
• breadcrumbs (for the springform pan)

Instructions

1. 1.

   Sift flour into a large bowl. Warm the milk. Crumble the yeast into the lukewarm milk and dissolve it. Create a well in the flour, pour in the yeast mixture and stir with a bit of flour. Cover and let rise in a warm place for about 40 minutes.

2. 2.

   Add half the butter, quark, honey, 1 egg, yolk, cinnamon, and salt to the dough and knead thoroughly. Let the dough rise again in a warm spot for about an hour. Boil the remaining butter with maple syrup and cream. Stir in the poppy seeds and let sit briefly. Drizzle the currants with rum and let them soak.

3. 3.

   Meanwhile peel and core the apples. Grate the apples and drizzle with lemon juice. Mix the apples, remaining egg, cinnamon, gingerbread spice, and currants with the poppy seed mixture.

4. 4.

   Knead the yeast dough, roll it out, and place it in a greased and breadcrumb‑lined springform pan. Spread the apple–poppy seed filling on top of the dough, let rise briefly, then bake in a preheated oven at 180 °C fan for about 40 minutes. Cool in the pan and serve decorated with whipped cream.