Christmas poppy-seed cake
easy
90 mins
90 mins
Ingredients
- 7-10 Tbsp ingredients
- 1 package (400 g) Baking mix for sand cake
- 200 g soft butter or
- 7-10 Tbsp Margarine
- 3 Eggs (size M)
- 1 package (250 g) Poppy seed bake
- 200 g white couverture
- 50 g Marzipan raw mass
- 25 g Icing sugar
- 1 TABLESPOON Apricot Jam
- 4 TABLESPOONS Poppy seed for garnishing
- 12 small, red sugar balls
- 7-10 Tbsp ground pistachios
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp Slide
Directions
- 1
Put the baking mix in a bowl. Add fat and eggs and whisk everything with the whisk of the hand mixer for about 4 minutes until creamy. Fill a good half of the dough into a greased box form (approx. 30 cm long) sprinkled with some flour and spread.
- 2
Stir the poppy seed filling into the rest of the dough, place on the light-coloured dough and smooth it down. Bake in the preheated oven (electric oven: 175°C/ gas: level 2) for approx. 65 minutes. Leave the cake in the mould for approx. 10 minutes, then remove from the mould and allow to cool completely.
- 3
Melt the couverture in a hot water bath, pour evenly over the cake and allow to set a little. Knead marzipan and icing sugar and roll out thinly between 2 layers of foil. Cut out about 20 small stars.
- 4
Spread the stars with jam, sprinkle with poppy seeds. Place one sugar ball on each star. As soon as the chocolate coating is half firm, divide the box cake into about 12 triangular pieces. Place 1 star on each piece.
- 5
Allow the chocolate coating to dry completely. Results in about 12 pieces.
Nutrition Facts
500 kcal
54 g
27 g
7 g
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