coffee-poppy seed box cake

Name: coffee-poppy seed box cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 150 g Sugar; 175 g soft butter or margarine; 3 Eggs (size M); 200 g Flour; 1 1/2 TSP. Baking Powder; 200 g ready-to-bake poppy seed filling; 1 TABLESPOON instant espresso powder; 30 g ground almonds without skin; 1 TABLESPOON coffee liqueur; 25 g demerara sugar; 200 g white couverture; 50 g Fresh cream; 10 Chocolate mocca beans; 7-10 Tbsp ground poppy seed; 7-10 Tbsp Fat and flour

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

150 g Sugar
175 g soft butter or margarine
3 Eggs (size M)
200 g Flour
1 1/2 TSP. Baking Powder
200 g ready-to-bake poppy seed filling
1 TABLESPOON instant espresso powder
30 g ground almonds without skin
1 TABLESPOON coffee liqueur
25 g demerara sugar
200 g white couverture
50 g Fresh cream
10 Chocolate mocca beans
7-10 Tbsp ground poppy seed
7-10 Tbsp Fat and flour

Directions

1
Put sugar and butter in a mixing bowl and whisk until creamy. Stir in the eggs one by one. Mix flour and baking powder, sieve on top and stir in. Mix the poppy seed filling with espresso powder, ground almonds, coffee liqueur and brown sugar in a bowl. Grease a box form and dust with a little flour. Spread 1/3 of the dough in the mould and put half of the coffee-poppy seed mixture in the middle as strips. Cover with another third of the dough and spread with the remaining coffee-poppy seed mixture.
2
Spread the remaining dough on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for about 1 hour. Leave to cool in the tin for 10 minutes, then turn out onto a cake rack and let it cool down. Melt the couverture and crème fraîche over a warm water bath. Cover the cake with the icing. Coarsely chop the mocha beans. Sprinkle cake with mocha beans and poppy seeds