Apple Poppy-Seed Torte

Preheat the oven to 175 °C fan (200 °C conventional).

Peel and coarsely grate the apples. Drizzle with 2 tbsp lemon juice and briefly combine.

Separate the eggs and have the whites and yolks ready in separate bowls.

Beat the egg whites with the sugar and vanilla sugar until stiff.

In another bowl mix the flour, freshly ground poppy seeds and ground hazelnuts, then fold in the grated apples.

First stir the egg yolks briefly into the meringue, then gently fold in the poppy-apple mixture.

Line the bottom of a 26 cm springform pan with baking paper, pour in the batter and smooth the top.

Bake in the preheated oven for about 30 minutes, then let cool on a wire rack.

For the glaze, mix powdered sugar with the remaining lemon juice and rum until smooth and spread evenly over the cooled cake.