Poppy Seed Cake with Apple Jelly, by Walfi

Preheat oven to 160 °C. Cover the bottom of a cake springform pan (26 cm) with parchment paper. Mix poppy seeds with flour and cornstarch. Separate the eggs. Beat soft butter with sugar, vanilla sugar, grated lemon zest and salt until very creamy. Gradually add yolks and mix until well creamy. Beat egg whites with powdered sugar until creamy. Mix in the flour-poppy seed mixture, then fold in the beaten egg whites. Fill the cake pan with the mixture, spread smoothly and bake for 15-20 minutes. Remove the cake from the oven and cool in the pan (about 1 hour). In the meantime, for the cream, bring wine to a boil. Add poppy seeds and stir until thick. Remove the quantity from the stove. Soak gelatin in cold water. Break cooking chocolate into pieces and melt over steam. Beat egg and sugar over steam until thick and creamy, remove from steam and stir into melted cooking chocolate. Squeeze gelatine and let it melt. Stir in poppy seed mixture. Place baking bowl in cold water and stir until mixture is cool. Beat whipped cream and gently fold in. Loosen cake layer from edge with a kitchen knife and surround with a strip of plastic wrap. Spread the cream evenly on the cake base. Cover cake with plastic wrap and cool for about 12 hours. For the jelly, peel, quarter, core and cut apples into small pieces. Juice of one lemon, wine

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