Preheat the oven to 180°C and grease a medium cake pan.

Bring 200 ml milk to a boil and stir in 200 g poppy seeds.

Set the poppy seed mixture aside to soak and cool slightly.

Separate the 5 eggs into whites and yolks. Beat the egg whites until stiff peaks form.

Beat the egg yolks with 130 g sugar until pale and thick.

Grate the apples and add them to the yolk mixture.

Mix in 100 g flour, 100 ml vegetable oil, baking powder, vanilla extract, and the soaked poppy seed mixture.

Fold the stiff egg whites gently into the batter. Leave a few visible streaks of egg white if desired.

Pour the batter into the prepared cake pan and tap the pan on the work surface to release air bubbles.

Bake for 30 to 35 minutes. Test the center with a toothpick and remove the cake when it comes out dry.

Cool the cake completely in the pan. Transfer it only after the glaze is ready if preferred.

Melt 200 g baking chocolate, 60 g butter, and 30 ml milk over low heat. Stir until smooth and creamy.

Cool the glaze for 10 to 15 minutes and pour it over the cooled cake.

Refrigerate the glazed cake for 15 to 20 minutes. Cut into 12 squares before serving.