Poppy biscuit with blueberry cream

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat egg white and salt until stiff. Add 100 g sugar and continue beating. Stir in the egg yolks briefly. Mix flour, starch and baking powder and sieve onto the egg mixture. Add 75 g poppy seeds and fold in carefully.

2. 2

   Line the bottom of a springform pan (24 cm Ø) with baking paper. Put the dough into the tin and smooth it down. Bake in the preheated oven (electric: 175 °C / gas: level 2) for about 40 minutes. Let the base cool down on a cake rack.

3. 3

   Then remove from the springform pan and cut through 2x. Soak gelatine in cold water. Sort blueberries, wash carefully and drain well. Whip 1 1/2 cup of cream and vanillin sugar until stiff.

4. 4

   Squeeze the gelatine, dissolve at low heat and stir into the cream. Fold in 250 g blueberries. Place the bottom cake layer on a plate and place the edge of the springform pan on top. Spread half of the blueberry cream on the cake base, mix with the 2.

5. 5

   Cover the ground. Spread the rest of the blueberry cream and place the 3rd cake layer on top. Chill the cake for about 1 hour. Remove the edge of the springform pan. Whip remaining cream and sugar until stiff. Spread 2/3 of the cream all around the cake.

6. 6

   Fill the rest of the cream in a piping bag with a star-shaped spout and squirt onto the cake in circles of about 2 cm apart. Decorate the cake edge with a serrated comb and sprinkle with the remaining poppy seeds. Sprinkle remaining blueberries in the spaces between the circles and serve the cake.

7. 7

   Results in about 16 pieces.