Another first for me. Learned this recently and decided to try it out at my work place. Quite happy with the results and I must say the apple filling just by itself is just lovely.
Making the Filo pastry is too time consuming, so we used store bought ones.
Perhaps for the next project I'll make fruits of the forest which is a mixture of berries and apples. Getting the hang of rolling up the studel, and I think it could be a little more tighter, and filled with a little more filling.
Somehow am hooked to the combination of lemon/orange with poppy seed. This recipe was rather easy, and I could even use the whole orange and lemon for the syrup needed to pour over the slice.
The rinds were sliced and cooked with the orange and lemon juice with some sugar till it was thick. Once the cake was cooked, the syrup was poured over the cake and then once it was cool enough, I sliced it and added a rosette of whipped cream and topped it with the blanched and cooked rinds.
The tangy-ness of the orange and lemon juice does hit you as you take a bit into the cake, and later you do have poppy seeds stuck to your teeth that reminds you of the great tangy taste of the cake.
Hi my name is Beatrice. Have always loved baking and have been baking since I was a kid. It was only years later that I managed to find somewhere to learn more about cake decorating and the interest kept growing. Pursued my passion in Melbourne and I am now a qualified pastry chef.
