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Poppy Seed Meringue Cake



  • 250 g dry bread rolls
  • 5 eggs (4 already separated)
  • 100 g sugar
  • 400 ml milk
  • 25 g apricot jam
  • 25 g pumpkin seed flour
  • 25 g poppy seed flour
  • 50 g sugar
  • 2 apples
  • juice of half a lemon
  • 25 g sugar
  • 1 tablespoon cinnamon
  • 50 g powdered sugar
  • 1 teaspoon wine vinegar


Mix the milk, sugar, an egg and 4 egg yolks with a whisk and pour onto the sliced rolls. Arrange the soaked slices on the bottom of the cake pan. Top this layer with apricot jam. Mix pumpkin seed flour, poppy seed flour and 50 g sugar then sprinkle this mixture on top. Peel and slice the apples then sprinkle with lemon and sugar. Arrange the apple slices nicely around the poppy seed layer and bake the cake in the oven at 160 degrees for 30 minutes.


In the meantime, beat the egg whites until firm, then add the powdered sugar and the vinegar and continue beating until stiff peaks form.


Remove cake from the oven, pile up the foam and form small peaks on top. Bake at 150 degrees for another 10 minutes.