Waldviertler Poppy Seed Cake with Apricots and Berry Compote

Boil milk and rum once and boil poppy seeds in it. Cool down. Meanwhile, grate the milk bread into fine crumbs. Cream butter at room temperature with vanilla sugar, half of the granulated sugar, cinnamon and a pinch of salt and egg yolks.

Whip the egg whites with the remaining granulated sugar to egg whites. Now mix the poppy seed mixture with the butter mixture and fold in the beaten egg whites and the grated walnuts.

Grease small ramekins with butter and cut out with sugar.

Fill them with the poppy seed mixture up to 3 cm below the rim. Place the ramekins in a water bath and bake in the oven at 200 °C bottom heat.

For the apricot sauce, bring fully ripe apricots to the boil once with water and sugar. Whisk briefly and strain through a fine sieve. Season with a little lemon juice and apricot brandy.

Turn out the poppy seed cake from the molds and garnish with apricot sauce, thin fische apricot wedges and cranberry compote.

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