About 20 pieces

For the sponge:
170 g soft butter or margarine
* 125 g powdered sugar
* 1 package Dr. Oetker Bourbon vanilla sugar
* 1 pinch acc. Cinnamon
* 4 eggs (size M)
* 125 g plain flour
* 2 level tsp Dr. Oetker Backin
* 200 acc. * 250 g coarsely grated poppy bulbs (about 2 pears)
* juice of ½ lemon

For the topping:
each 480 g drained apricot and peach halves (canned)

For the cast:
2 packs unsweetened glaze, clear
* 500 ml (½ l) and 4 tablespoons of fruit juice (from cans)

For topping:
about 2 teaspoons dried lavender blossoms

Method:
preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

stir the batter for butter or margarine in a mixing bowl with electric mixer with whisk at the highest level of smooth. Gradually stir in powdered sugar for vanilla sugar and cinnamon. As long as the stirring until a bound mass has formed.

egg gradually stir (about ½ minute each egg). Mix flour with baking powder and poppy seeds, stir in 2 portions briefly over medium heat.

Peel pears, halve and remove seeds and grate coarsely grated on a budget. Birnenraspel with lemon juice and fold into the batter.

a back frame on a baking tray (30 × 40 cm, greased) place. Spread the dough on the baking sheet and flatten it. The baking tray in the preheated oven slide. The ground biscuits bake about 25 minutes .

place the baking sheet to a wire rack. The ground biscuits to cool.

For the filling of the apricot and peach halves and collect the juice of a total of 500 ml (½ l) plus 4 tablespoons of juice measure. The apricot and peach halves, cut into a fan shape, slightly pull it apart and put bread on the ground.

for the cast of glaze powder and the measured juice (but no sugar) to prepare a cast according to package instructions. The cast spread over the fruit. Cast can be determined.

then sprinkle the cake with lavender flowers. The back frame and remove. The apricot-peach-poppy seed cake into pieces.

Apricot Peach Poppy Seed Cake with lavender