Apple-poppy dessert (Jableсno-makovy dezert)

Category: Confectionery

Kitchen: Czech

Apple-poppy dessert (Jableсno-makovy dezert)

Ingredients
Fresh apples	1 kg
Powdered sugar	550 g
Eggs	6 pcs.
Refined vegetable oil	20 ml
Warm water	20 ml
Ground poppy	150 g
Flour 1 grade	300 g
Baking powder	6 g (1/2 pack.)
Bitter chocolate (75% cocoa content)	200 g
Cream 20% fat	140 ml

Cooking method

Cut the peeled apples into slices. For this I used this apple cutter:
Pour the chopped apples with 100 g of powdered sugar (from the total amount), transfer to a saucepan with a thick bottom, cover and put on the fire until the juice appears, then simmer over low heat for no more than 5 minutes, mainly so that excess moisture comes out. Put on a sieve to drain the resulting syrup.
Grind poppy seeds in a special mill or grind in a blender, mix with 150 g of powdered sugar.
Beat the egg yolks with a mixer with the remaining 300 g of icing sugar until frothy, add 20 ml of warm water, beat again until smooth, gradually add 20 ml of any deodorized vegetable oil and beat for about 5 minutes. I want to note that I am not a fan of lean desserts, so instead of vegetable oil I added 20 g of softened butter.
Then alternately add flour mixed with baking powder and egg whites, whipped into a strong foam, into the dough (part of flour + part of proteins, etc.). The flour in the recipe says semi-coarse, which in Russian is close to 1st grade flour, but you can also take the highest grade.
Divide the dough in half, add poppy seeds and powdered sugar to one.
Line a deep baking sheet with baking paper. The author says that she bakes on a 41 x 37 cm baking sheet and advises taking a slightly larger one. After evaluating the amount of dough, I decided to bake it in a 23 x 23 cm square detachable form and did not regret it.
Put the apples on the bottom of the mold.
Place and smooth the poppy seed mixture on them.
Then gently level the rest of the poppy-free dough on top. The last corner turned out with a brook, I hooked the poppy.
Place in a preheated oven and bake until tender. The author does not indicate the temperature and baking time. I preheated the oven to 200 degrees, set the timer to 45 minutes. After the dough has risen (after 15-20 minutes), I reduced the heat to 180 degrees and so baked it. After about 40 minutes, the top turned brown, checked the readiness with wooden toothpicks, were dry, but still returned it to the oven for 3 minutes until the timer rang. After that, she took it out of the oven and left it to cool. During this time, I prepared a chocolate coating. As a chocolate glaze I used chocolate ganache made from 200 g of chocolate and cream, after cooling down, I whipped it. Turn the baked dessert with the help of another baking sheet so that the apples are on top.
This photo shows the resulting layers:
Apply chocolate icing to the top.
And you can drink tea. Merry Christmas!
The pleasant sourness of baked apples combined with soft poppy seeds and chocolate makes you want to eat at least one more piece!