APPLE AND POPPY SEED CAKE

1. For the mashed potatoes: Peel the potatoes, boil them and mash them with a fork. While the potatoes are still warm, stir in the softened butter, followed by the egg and milk.

2. Put the flour, sugar, salt, dry yeast and Citro Back in a large bowl and mix well. Add the mashed potatoes to the flour mixture. Knead with a hand mixer with dough hook for about 5 minutes. Then turn the dough out onto a floured work surface and continue kneading with your hands until smooth and elastic, about 4 minutes.

3. Place the dough back in the buttered bowl, cover with a damp tea towel and let rise until doubled in size, about 1 hour.

4. Preheat the oven to 190°C (gas: level 3 / fan: 170°C). Butter a springform pan (Ø 26cm) with insert (»tube base«).

5. After an hour, »box down« the dough and place it on the floured work surface. Roll out to about 2 cm thick, 30 cm long and 35 cm wide.

6. Mix sugar and cinnamon. Spread the poppy seed baking over the dough, leaving a 1 cm margin to the edge, cover with the grated apples and sprinkle with the cinnamon sugar.

7. Starting at the end closest to you, roll up the dough tightly and evenly, as if rolling a rug. Twist the roll a little.

8. Place the roll in the springform pan and connect the ends by sliding one end into the other. Let the »Coffee Cake« rise for another 30 minutes, then bake for about 30 minutes until golden brown and done. Let the cake cool in the tin for 10 minutes before turning it onto a wire rack. Melt the lemon frosting according to package directions and decorate while the cake is still warm.