1. mix flour and poppy seeds in a baking bowl. Crumble yeast, mix with 10 g sugar and stand for 1 minute so that the yeast dissolves. Then stir until smooth and form in the center of the bowl with remaining sugar, milk and egg yolks. Butter in pieces and salt to the edge of the bowl form. Knead with the dough hook of the mixer from the center to form a smooth dough. Let dough rise with lid closed at room temperature (not on heater) for 3 hours.
Mix crème fraîche, 70 g cinnamon, egg yolks, sugar and cornstarch until smooth. Knead dough well with hands repeatedly on a floured work surface. Later, roll out evenly on a greased, deep baking sheet (40×30 cm). Spread with the cream-fraiche mixture.
Peel, quarter, core and cut apples lengthwise into wedges, mix on the spot with juice of one lemon. Arrange in rows, close together, evenly on the dough. Sprinkle with remaining sugar. Bake the cake in a heated oven at 190 °C (gas 2-3, convection oven not recommended) on the 2nd rack from the bottom for 30-35 min. Warm up the jelly and spread it on the hot cake. Let the cake cool a little and serve it lukewarm with whipped cream.
Good luck!
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