Mini poppy-seed cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Finely dice the apricots. Sprinkle with rum and let it stand. Mix 250 g flour and baking powder. Add 125 g cold butter in pieces, sugar, vanillin sugar and 1 pinch of salt and 1 egg. Knead first with the dough hooks, then briefly with your hands until smooth. Cover and chill for about 30 minutes. Grease a springform pan (18 cm Ø). Roll out 1/3 dough on some flour to a plate (18 cm Ø) and put it into the springform pan. Prick several times with a fork and spread with 1 tbsp. jam. Put it in a cold place. Separate 2 eggs. Mix poppy seed bake, egg yolk and 125 g soft butter. Fold in rum-apricots. Beat egg whites until stiff, fold in as well. Spread the mixture on the short pastry. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 1-1 1/4 hours (stick test!). Let the poppy seed cake cool completely. Dust with icing sugar. Roll out the rest of the shortcrust pastry onto some flour to a thickness of approx. 3 mm. Cut out stars in different sizes. Put them on a baking tray lined with baking paper. Spread with the rest of the jam. Bake in a preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/ gas: level 3) for 8-10 minutes

2. 2

   Baking time approx. 1 1/4 hours. Cooling/cooling time approx. 5 hours

3. 3

   piece (poppy seed cake / 8 pieces) 400 kcal. E 10 g/ F 15 g/ KH 51 g

4. 4

   piece (cookies / approx. 24 pieces) 60 kcal E 1 g/ F 3 g/ KH 7 g

Nutrition Facts

KCAL
460 kcal

CARBS
46 g

FATS
25 g

PROTEINS
8 g