Description
An elegant, traditional German pastry featuring a buttery shortcrust base topped with a luxurious poppy seed custard and fresh, tart apple slices. Finished with a golden, crunchy almond streusel, this cake is the perfect blend of nostalgic comfort and sophisticated flavor. Ideal for slow weekends, this moist and flavorful dessert brings an authentic taste of European tradition to your table, refined for a non-alcoholic enjoyment.
Ingredients
2 ¾ cups all-purpose flour
1/3 cup + 1 tbsp sugar
Pinch of salt
¾ cup + 1 tbsp cold butter, diced
1 large egg
Few drops almond extract
3 cups whole milk
½ cup cornstarch
¾ cup + 2 tbsp sugar
2 cups ground poppy seeds
1 tbsp apple juice
½ cup raisins
2 large apples, thinly sliced
1/2 cup flaked almonds (for streusel topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a springform cake pan.
Whisk flour, sugar, and salt in a bowl; cut in cold butter until crumbly, then add egg and almond extract to form a dough.
Press the dough into the bottom and sides of the prepared cake pan and chill while preparing the filling.
Whisk a small amount of cold milk with cornstarch; heat remaining milk and sugar to a simmer, then stir in starch mixture until thickened.
Remove from heat, stir in ground poppy seeds, apple juice, and raisins, then spread over the prepared crust.
Arrange thin apple slices evenly over the poppy seed layer.
Sprinkle top with flaked almonds and bake for 45-55 minutes until the edges are golden brown.
Cool completely in the pan before removing to maintain the cake’s structure.
Notes
Ensure the poppy seeds are finely ground to achieve the proper custard-like texture. If you prefer a crunchier crust, blind bake the pastry shell for 10 minutes before adding the filling. Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 65mg