Eggnog and poppy seed cake

Name: Eggnog and poppy seed cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 200 g Flour; 1/2 package Baking Powder; 1 pinch Salt; 265 g Sugar; 4 Eggs (size M); 100 g Butter or margarine; 1 1/2 packs Pudding powder "Vanilla Flavor"; 500 ml Milk; 1 package (250 g) ready-to-bake poppy seed filling; 150 ml Egg liqueur; 450 g Schmand; 1 package Vanillin sugar; 100 g Marzipan raw mass; 1 TABLESPOON Icing sugar; 7-10 Tbsp green, yellow and red food colouring; 150 g Whipped cream; 7-10 Tbsp Chocolate rolls and advocaat; 7-10 Tbsp Flour and icing sugar; 7-10 Tbsp Grease

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

200 g Flour
1/2 package Baking Powder
1 pinch Salt
265 g Sugar
4 Eggs (size M)
100 g Butter or margarine
1 1/2 packs Pudding powder "Vanilla Flavor"
500 ml Milk
1 package (250 g) ready-to-bake poppy seed filling
150 ml Egg liqueur
450 g Schmand
1 package Vanillin sugar
100 g Marzipan raw mass
1 TABLESPOON Icing sugar
7-10 Tbsp green, yellow and red food colouring
150 g Whipped cream
7-10 Tbsp Chocolate rolls and advocaat
7-10 Tbsp Flour and icing sugar
7-10 Tbsp Grease

Directions

1
Mix flour, baking powder, salt and 100 g sugar. Add 1 egg and butter in pieces. Quickly knead into a smooth shortcrust pastry. Roll out the dough round (approx. 32 cm Ø) on a floured work surface. Grease a springform pan (26 cm Ø), put the dough into it and press the rim. Place the mould in a cool place for approx. 30 minutes. In the meantime mix pudding powder and 40 g sugar. Stir with 100 ml milk until smooth.
2
Bring 400 ml milk to the boil, remove from the stove. Stir in pudding powder. Let simmer for about 1 minute while stirring. Stir in the poppy seed filling, let it cool down a bit. Stir in advocaat and 150 g sour cream. Pour the mixture onto the base and smooth it down. Stir 3 eggs, 125 g sugar and vanilla sugar until thick and creamy. Stir in 300 g sour cream. Carefully pour onto the poppy seed mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 60 minutes. Cover the last 10 minutes of baking time if necessary. Leave to cool down with the oven door open. Knead marzipan with icing sugar. Colour one third of the mixture green with food colouring. Colour the remaining marzipan orange.
3
Carefully pour onto the poppy seed mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 60 minutes. Cover the last 10 minutes of baking time if necessary. Leave to cool down with the oven door open. Knead marzipan with icing sugar. Colour one third of the mixture green with food colouring. Colour the remaining marzipan orange. Roll out orange marzipan thinly on a work surface dusted with icing sugar. Cut out the flowers. Form small balls from half of the green marzipan, place them in the middle of the flowers and press them flat. Roll the remaining marzipan into several thin strands (each approx. 6 cm long). Whip the cream until stiff, fill into a piping bag with star-shaped spout. Remove the cake from the mould. Spray a cream rim onto the cake and sprinkle with eggnog. Decorate with marzipan decoration and chocolate rolls
4
Roll out orange marzipan thinly on a work surface dusted with icing sugar. Cut out the flowers. Form small balls from half of the green marzipan, place them in the middle of the flowers and press them flat. Roll the remaining marzipan into several thin strands (each approx. 6 cm long). Whip the cream until stiff, fill into a piping bag with star-shaped spout. Remove the cake from the mould. Spray a cream rim onto the cake and sprinkle with eggnog. Decorate with marzipan decoration and chocolate rolls
5
waiting time approx. 2 hours