Autumn poppy seed cake with figs, berries and the smell of gingerbread

Bibi Starečková

Bibi Starečková

2 ratings
I have been trying for a long time to create a delicious recipe for poppy seed cake. I tried many recipes. Some were too sweet for me, some had too dry a body. Eventually, this recipe was born. The dough is supple, the cake is just as sweet and the combination of cherry jam and poppy cream dances your taste buds! Number of portions: 12 Preparation: 1 hour Baking: 30 minutes Diameter: 26 cm

What do you need:

On the corpus:

4 eggs

80 g of cane sugar

2 PL of coconut oil

200 g ground poppy seeds

40 g spelled flour smooth - white

pinch of salt

a pinch of baking soda

4 figs

100 g of blueberries

100 g raspberries

For poppy seed cream:

200 g ground poppy seeds

400 ml of whole milk

4 egg yolks

40 g of cane sugar

15 g of powdered cane sugar

1 PL Golden Ear

1/2 teaspoon of gingerbread pepper

3 PL plum jam

6 PL cherry jam

juice of 1 lemon

How to do it:

Whip the egg whites with the sugar into a solid foam. Mix the yolks with coconut oil, a pinch of salt and mix into the egg whites. You will create a mass into which you add flour with baking soda. Finally, mix in the ground poppy seeds. Divide the dough into two cake molds (lined with baking paper). Cut the washed figs on wheels. Rinse the berries and place them on the dough together with the figs. Bake for 15 minutes at 160 ° C. (Each cake form separately.)

While baking the body, prepare poppy seed cream. Let the milk with poppy seeds and cane sugar boil. In a bowl, mix the yolks with powdered cane sugar and the Golden Ear into the penis. Add half of the poppy milk mixture to this meat, mix thoroughly and mix back into the pot. Allow to thicken over low heat. Add the juice of one lemon, plum jam to the thick cream and mix well.

Coat the cooled carcasses richly with cherry jam. Apply poppy cream to the jam and place a second body on it. Repeat the procedure. Unleash your imagination when decorating.

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Reported by: Bibi Starečková
Updated on: 8.6.2020
Foto: autor

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