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6 eggs
200 g powder sugar
1 sachet vanilla sugar
1 pinch salt
grated organic lemon peel
200 g ground poppyseed
110 g ground walnuts
Peel 5 sourish apples and dice into small cubes
Drip juice of half lemon over the apples.
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Beat yolks together with one third of the sifted sugar, vanilla sugar, salt until very fluffy. Whisk egg whites with the remaining sugar very stiffly and fold yolk mixture into it. Then add nuts, poppyseed, apples and lemon peel.
Butter and flour the tin, spoon in the mixture and bake at 180° C for about 45 minutes or till the cake has passed the needle test: Insert a needle in the center of the cake, if the needle comes out dry, the cake is done. Let the cake cool in the tin.

Tip: Place a silhouette of your choice over the cake and sprinkle sugar on it. You will get a nice pattern this way.