Poppy marzipan cake with meringue

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Grease a round springform pan (26 cm Ø), dust with flour and chill. For the dough mix 250 g flour with baking powder. Add sugar, egg and 150 g butter in pieces. Knead first with the dough hooks of the mixer, then with your hands briefly to a smooth dough.

2. 2

   Roll out the dough on a little flour and make it round (about 30 cm Ø). Line a mould with the dough, forming a 4-5 cm high rim and press it on. Put the springform pan in a cool place for about 1 hour.

3. 3

   For the filling, cut the marzipan into slices and press each one flat. Place on the cooled dough base. Refrigerate the mould again.

4. 4

   Meanwhile heat poppy seeds, 1⁄2 l milk, butter in pieces, sugar and semolina in a pot while stirring with a whisk. Stir starch with 100 ml milk until smooth. Stir into the hot poppy milk. Heat for another 3-5 minutes while stirring until the mixture is very slightly creamy.

5. 5

   Don't worry, it'll be much firmer in the oven. Take it off the stove. Whisk the egg and quickly stir it into the mixture. Preheat the oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Pour the poppy seed mixture into the mould and bake in the hot oven for approx. 1 hour.

6. 6

   Remove and let it cool down.

7. 7

   For the meringue, whisk the egg whites and icing sugar with the whisks of the mixer until smooth, then beat at the highest setting for approx. 10 minutes to a shiny, firm mass. Remove the poppy seed cake from the tin and place on a cake plate.

8. 8

   Spread the egg whites loosely over the cake. Scorch with a kitchen gas burner.

Nutrition Facts

KCAL
530 kcal

CARBS
64 g

FATS
25 g

PROTEINS
8 g