Poppy Seed Cake with Apple Slices In

1 lemon, grated peel Butter, for for the mold Yield: compote 2 tbsp. tbsp. juice of a lemon, perhaps more – to garnish.

Separate the eggs. Beat the egg whites with the lemon zest until stiff. Beat the egg yolks with the powdered sugar and vanilla sugar, add the cornstarch. Fold in half of the whipped cream, add the poppy seeds and fold in the remaining egg whites. Butter the bottom of a cake pan and pour the batter into the pan. Bake the cake in the heated oven on the 2nd rack from the bottom at 150 °C for 40 minutes (gas 1, convection oven 35 minutes at 130 °C). Cool the cake in the oven, which has been turned off and opened a little. In the meantime, for the compote, stir together the sugar, Calvados and juice of one lemon and bring to the boil at a low temperature. Cut the apple in half, core it and cut it into wedges. Steam the apple slices in the Calvados syrup for 30 seconds on each side until soft. Leave the compote to cool.

Arrange the apple slices in the Calvados syrup on dessert plates. Remove the poppy seed cake from the cake springform pan, divide into portions, place on the plates and garnish with lemon balm before serving.

more intense poppy seed flavor. Since ground poppy seeds quickly become rancid and bitter, always grind them fresh.

We wish you good luck!

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