Poppy seed and cream cake

Name: Poppy seed and cream cake
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 4 Eggs (size M); 175 g Sugar; 1 package Vanillin sugar; 100 g Flour; 100 g Cornstarch; 2 coated Tsp Baking Powder; 3 sheets white gelatine; 200 g Poppy; 7-10 Tbsp grated rind of 1 untreated lemon; 100 ml Milk; 1 can(s) (850 ml) Apricots; 2 cl Apricot liqueur; 3 (à 200 g) Cup of whipped cream; 150 g Almond slivers; 8 chocolate leaves; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

4 Eggs (size M)
175 g Sugar
1 package Vanillin sugar
100 g Flour
100 g Cornstarch
2 coated Tsp Baking Powder
3 sheets white gelatine
200 g Poppy
7-10 Tbsp grated rind of 1 untreated lemon
100 ml Milk
1 can(s) (850 ml) Apricots
2 cl Apricot liqueur
3 (à 200 g) Cup of whipped cream
150 g Almond slivers
8 chocolate leaves
baking paper

Directions

1
Separate eggs. Beat egg whites until very stiff. Gradually add 150 g sugar and vanillin sugar. Fold in egg yolk. Mix flour, cornstarch and baking powder, sieve over the egg foam and fold in with a whisk.
2
Line the bottom of a springform pan (26 cm Ø) with baking paper. Close the rim of the springform pan. Pour in the sponge mixture and bake in the preheated oven (electric: 175 °C/ gas: level 2) for 30-35 minutes.
3
Turn the sponge cake base onto a cake rack, remove from the tin, remove the baking paper and let the sponge cool down completely. In the meantime, soak the gelatine. Grind the poppy seeds finely in a universal chopper.
4
Mix with the remaining sugar and lemon peel and place in a bowl. Bring the milk to the boil briefly. Take it off the stove. Squeeze the gelatine, add to the milk and dissolve while stirring. Pour the milk evenly into the poppy seeds and stir.
5
Keep it cold until it begins to set. Drain the apricots well on a sieve. Remove 3 apricots and set aside for decoration. Halve the remaining apricots. Cut the sponge cake base horizontally once.
6
Place the lower cake base on a plate and close a cake ring around it. Sprinkle the cake base with apricot liqueur and spread the halved apricots on top. Whip 1 cup of whipped cream until stiff and fold it into the poppy seed mixture with a whisk.
7
Spread the poppy seed cream evenly on the apricots and cover with the second cake base. Chill for about 30 minutes until the poppy seed cream is completely firm. In the meantime, roast almond slivers in a pan until golden brown and let them cool completely.
8
Cut the set aside apricots into 16 slices. Whip the rest of the cream until stiff. Fill 1/3 into a piping bag with star-shaped spout and place in the fridge until decorated. Remove the edge of the springform pan from the cake and spread the cream all around the cake.
9
Decorate the edge with almond slivers. Mark 16 pieces on the cake and squirt a cream dab on each piece. Starting from every second dab, squirt a small strip towards the middle.
10
Place an apricot wedge on each of the cream patties and a chocolate leaf on each strip. Makes 16 pieces.