Pre#heat oven to 160° Celsius.

Cover the bottom of a cake springform pan (260 mm) with parchment paper.

Mix poppy seeds with flour and cornstarch.

Separate eggs into clear and yolks.

Cream soft but#ter with sugar, vanilla sugar, grated salt and lemon skin very neatly.

Gradually add yolks and stir until neatly creamy.

Whip egg whites with granulated# sugar until creamy.

Add the flour-poppy seed mixture, then fold in the beaten egg whites.

Pour the mixture into the cake pan, spread smoothly and bake for 15-20 minutes (medium oven).

Remove the cake from the oven and let it cool in the pan (about 1 hour).

Meanwhile, for the creme, bring wine to a boil, add poppy seeds Soak gelatin in cold tap water.

Break cooking chocolate into pieces and dissolve over water#steam.

Beat sugar and egg over steam until thick and creamy, draw from steam and stir into melted cooking chocolate.

Squeeze gelatin and melt into it.

Add the poppy seed mixture.

Place baking bowl in tap water and stir mixture until cooled.

Whip the cream and gently fold it in.

Loosen cake layer from edge with a kitchen knife and surround with a strip of clear fo#lie (see

Spread the cream evenly on the cake base.

Cover cake with cling film and cool for about 12 h.

For the jelly, separate apples from their skins, vi

Apple Poppy Seed Cake’

Ingredients: