Poppy Seed Cake with Apples

Melt the yeast in the milk and stir the fat with curd until creamy. Stir in the egg, honey, egg yolk and lemon zest, add the flour and milk alternately to the dough. Knead, leave in a cool place. In the meantime, soak the currants in rum. Grease the baking tray. Melt 80 g of fat over low heat, stir in honey and whipped cream (heat slightly). Stir in the poppy seeds and spices, leave on the off heat to allow the poppy seeds to swell. Grate the apples and stir into the poppy seed mixture with the egg and currants. Knead the yeast dough briefly, roll it out on the baking sheet, pull up the edges a little. Spread the poppy seed filling evenly on top. Let rise for about 1/2 hour, put into the cold oven and bake at 200 °C for 40 min.

Tip: Stock up on high-quality spices – it pays off!

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