Wash and peel 5 large apples. Grate them coarsely, sprinkle with 1 packet of vanilla sugar, and mix.

In a bowl, beat 3 eggs with 200 g granulated sugar until light and fluffy (about 4 minutes).

Pour in 100 ml lukewarm semi-skimmed milk and 40 ml oil and mix.

Gradually add 140 g sifted all-purpose flour mixed with 1/2 packet of baking powder while continuing to mix.

Finally, add 115 g ground poppy seeds. Mix and pour the batter onto a greased and floured baking tray (approximately 39 × 24 cm).

Spread the grated apples evenly over the top. You don’t need to squeeze all the juice out of the apples – a little juice should remain at the bottom of the bowl.

Bake at 180°C (350°F) for 25–30 minutes. Let the cake cool completely.

In another bowl, whip 250 ml whipping cream with 3 tbsp powdered sugar.

In a separate bowl, mix 230 g vanilla mascarpone (or plain mascarpone) with 4 tbsp thick plain yogurt until smooth.

Once the mascarpone mixture is smooth, add the whipped cream and gently fold everything together.

Spread the cream over the completely cooled cake and refrigerate for at least 3 hours. It tastes best after it has had time to rest.

Before serving, dust the top with cocoa powder.