About 12 pieces

For the poppy seed filling:
150 g cashew nuts
* 1 apple (150 g)
* 500 g poppy back (back finished poppy seed filling)
* 2-3 tsp rum * 1 pack Dr. Oetker Bourbon vanilla sugar
* 1 egg (size M)

For the quark oil dough:
400 g flour * 3 * level tsp Dr. Oetker Backin 100 g sugar
* 1 package Dr. Oetker Bourbon vanilla sugar
* 125 g fat quark
* 100 ml milk
* 100 ml of cooking oil

For Aprikotieren:
3-4 tablespoons apricot jam

Method:
to prepare the back half (40 × 15 cm) Grease a baking sheet and cover with baking paper.

chop coarsely for filling cashews, 50 g of the kernels aside. Peel apples, cut in quarters, remove seeds and grate coarsely. Oven-ready poppy seeds in a mixing bowl and mix well with cashews, Apfelraspeln, rum, vanilla sugar and egg.

Preheat the oven. Top and bottom heat: about 200 ° C, hot air: about 180 ° C.

For the pastry flour with baking powder, mix in a mixing bowl. Add remaining ingredients with hand mixer with a dough hook and begin by briefly at the lowest, then processed at the highest level to a smooth dough (not too long, knead the dough sticks otherwise).

then on a lightly floured work surface into a roll and then to a square (40 × 40 cm) roll out. The poppy seed filling pass it. The dough from one side roll up firmly and cut into 1 ½ inch thick slices. The dough slices easily cover imbricate on the prepared baking sheet. The baking sheet in a preheated oven (lower third) move. The cake about 35 minutes .

place the baking sheet to a wire rack. Let the cake cool.

Aprikotieren to jam through a sieve, let it boil in a small saucepan, stirring briefly. Brush over the cake and sprinkle with the cashews set aside

Poppy cashew sections