A great cake recipe for any occasion:
Whip egg whites until stiff. Add the remaining sugar and continue beating until dissolved. Fold the snow into the dough with a whisk.
Stir in poppy seed mixture and 3 tablespoons of the batter. Fill the rest of the dough into a cake springform pan (26 cm dia.) lined with parchment paper on the bottom and spread until smooth. Pour the poppy seed mixture as blobs on top and fold in with a fork in a spiral.
Bake in a heated oven at 180 °C , convection oven 160 °C , gas mark 3 for about 45 minutes.
Cool the cake inverted on a cooling rack.
For the topping:
Rinse lemon with hot water, rub dry and finely grate peel. Squeeze out the juice. Remove peel from apples, cut into quarters, core and cut flesh into cubes. Stew the apple cubes in 5 tablespoons of apple juice, 50 grams of sugar and half of the juice of one lemon for 5 minutes until soft. Stir pudding powder and remaining apple juice and stir into the boiling apple mixture. Let it boil again, then cool.
Mix mascarpone, lemon zest, curd, remaining juice of one lemon and sugar with a whisk. Place a cake springform or variable springform rim around the cake base and spread the cream on top of the cake. Pour cold apple compote on top and leave the cake to cool for about 2-3 hours.
Tip:
If the poppy seed dough has risen very high in the center, perhaps use a kitchen knife to cut the “dome” straight. Curd and
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