Apricot Cake with Poppy Seed Filling

Name: Apricot Cake with Poppy Seed Filling
Prep time: 75 min
Cook time: 60 min
Total time: 135 min
Yield: 12 Portionen
Ingredients: 125 g Butter or margarine; 100 g Sugar; 1 Pck. Vanilla sugar; 1 pinch Salt; 2 piece Eggs (size M); 5 tbsp Milk; 200 g Flour; 25 g Cornstarch; 2 gestr. TL Baking powder; 75 g Slivered almonds; 1 can Apricots (850 ml/ Drained weight 540 g); 1 pack Poppy seed bake (250 g); 100 g Marzipan raw material; 3 piece Bitter almond baking oil; 500 g Whipping cream; 1 geh. EL Sugar

Cake

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Cook Time

2 h 15 min

Servings

Difficulty

Medium

Prep Time

75 Min

Description

This apricot cake with poppy seed filling is a real treat for all cake lovers! I particularly like to bake it in summer when the apricots are nice and juicy and aromatic. The combination of the fruity apricots, the nutty poppy seed filling and the light dough is simply unbeatable. The cake can be prepared well in advance and is perfect for birthdays, coffee parties or simply to enjoy. An absolute highlight on any coffee table!

Ingredients (16 ingredients)

125 g Butter or margarine
100 g Sugar
1 Pck. Vanilla sugar
1 pinch Salt
2 piece Eggs (size M)
5 tbsp Milk
200 g Flour
25 g Cornstarch
2 gestr. TL Baking powder
75 g Slivered almonds
1 can Apricots (850 ml/ Drained weight 540 g)
1 pack Poppy seed bake (250 g)
100 g Marzipan raw material
3 piece Bitter almond baking oil
500 g Whipping cream
1 geh. EL Sugar

Preparation (11 steps)

Prepare dough

Thermomix® Setting

2 min/Speed 3

Put 125 g butter or margarine, 100 g sugar, 1 packet of vanilla sugar and 1 pinch of salt into the mixing bowl and mix for 2 min/speed 3 until frothy. Add 2 eggs (size M) and stir in for 20 sec/speed 4. Add approx. 5 tbsp milk and stir for 10 sec/speed 3.

120

Mix in and stir in dry ingredients

Thermomix® Setting

20 sec/Speed 3

Mix 200 g flour, 25 g cornstarch and 2 level tsp baking powder in a separate bowl. Add the flour mixture to the mixing bowl and stir in for 20 sec/speed 3.

Fill dough into springform pan

Line the bottom of a springform pan (24 cm Ø) with baking paper. Pour the dough into the springform pan and smooth it out.

Bake dough

Bake the dough in a preheated oven (electric oven: 175°C) for approx. 30 minutes. After baking, let it cool and cut through once horizontally.

Roast slivered almonds

Roast 75 g of slivered almonds in a pan without fat until golden brown and then let them cool.

Prepare poppy seed mixture

Thermomix® Setting

20 sec/Speed 5

Put 1 pack (250 g) of poppy seed bake, 100 g of marzipan raw material and 2-3 drops of bitter almond baking oil into the mixing bowl and mix for 20 sec/speed 5 until smooth. Push down with the spatula and stir for another 10 sec/speed 5.

Whip cream and fold in

Thermomix® Setting

2 min/Speed 3.5

Pour 100 g whipping cream into the mixing bowl, insert the butterfly and whip until stiff for 2 min/speed 3.5. Gently fold the whipped cream into the poppy seed mixture.

120

Cover cake base

Place a springform ring around one cake base. Drain 1 can (850 ml/drained weight 540 g) of apricots and, except for 5-6 pieces for decoration, cover the cake base closely with apricot halves.

Spread poppy seed mixture and place second base on top

Spread the poppy seed mixture on the apricot halves and cover with the second cake base. Refrigerate the cake for approx. 1 hour.

Whip cream and decorate cake

Thermomix® Setting

2 min/Speed 3.5

Put the remaining 400 g whipping cream and 1 heaped tbsp sugar into the mixing bowl, insert the butterfly and whip until stiff for 2 min/speed 3.5. Remove the cake from the mold and spread well over half of the cream all around.

120

Decorate cake

Put the remaining cream into a piping bag with a star nozzle and pipe a circle a little away from the edge. Sprinkle some slivered almonds into the circle and press the rest against the edge. Cut the remaining apricots into wide columns and place them in a star shape on the edge.