Recipe: Nut cake

Recipe: Nut cake

200 g flour

1 teaspoon baking powder

80 g sugar

4 egg yolks

150g butter

For the filling

750 g russet apple

175 g sugar

1 lemon juice

1 pinch of cinnamon

100g raisins

1 tsp cornstarch

375 ml milk

400 g ground poppy seeds 1 tsp vanilla

100g chopped almonds

For the topping

200g icing sugar

3 tablespoons lemon juice

Moreover

125 roasted, sliced ​​almonds

Butter for the mold

Preparation steps

1

Mix flour and baking powder in a bowl. Press in the middle of a depression, go sugar and 2 egg yolks, the cold butter pieces go in it, cover with flour and quickly knead into a dough. Forms for the ball and wrapped in cling film set one hour cool.

2

Apples, peel, quarter and remove the core and cut into thin slices. Boil the apple slices with 50 g sugar, lemon juice, cinnamon and 4 tablespoons water in a saucepan and cook about 3 minutes, add the raisins and cook for another 2 minutes. Touch, indulge and be bound cornstarch with 1 tablespoon water, then remove from heat and let cool.

3

Boil milk and poppy blanch in a bowl of hot milk, stir in remaining sugar, vanilla sugar, egg yolks and the rest of the almonds.

4

The churning springform pan and line with the dough, thereby form an edge. The dough several times with a fork. Half of poppy mass pour, spread apple mixture and spread the remaining poppy mass about. Bake in a preheated oven (180 ° C) approx. 1 hour bake.

5

For the icing the icing sugar with the lemon juice to a thick porridge. Half fill into a piping bag with a small Lochtülle and decorate the cake with many polka dots decorative. With the remaining glaze the edge and sprinkle decorate with toasted flaked almonds.