Poppy seed and raspberry cake
easy
90 mins
90 mins
Ingredients
- 50 g white couverture
- 7-10 Tbsp (or alternatively 1/2 plate
- 7-10 Tbsp white chocolate)
- 3 Eggs (size M )
- 100 g Sugar
- 75 g Flour
- 75 g Cornstarch
- 1 TEASPOON Baking Powder
- baking paper
- 1 (250 g ) Package
- 7-10 Tbsp frozen raspberries
- 3/8 l red currant juice © no longer on sale
- 7-10 Tbsp !!©
- 35 g Cornstarch
- 1 TABLESPOON Sugar
- 2 sheets white gelatine
- 200 g Whipped cream
- 1 package Vanilla sugar
- 150 g ready to bake
- 7-10 Tbsp Poppy seed filling
- 30 g Pistachios
- 25 g flaked almonds
- 2 (200 g each) Mugs
- 7-10 Tbsp Whipped cream
- 2 TABLESPOONS Sugar
- 1-2 TABLESPOONS Poppy seed
Directions
- 1
Finely grate the chocolate coating, separate the eggs, beat the egg whites and 3 tablespoons of warm water until stiff. Add sugar while stirring, then add the egg yolks bit by bit and mix. Mix flour, starch and baking powder, sieve onto the egg foam and fold in loosely together with the grated couverture. Pour the sponge mixture into a springform pan (24 cm Ø) lined with baking paper, smooth it down and bake in a pre-heated oven (electric range: 175 °C/ gas: level 2) for 25-30 minutes. Let it cool down on a cake rack. Put the raspberries on a tray
- 2
Put 12 raspberries for decoration back into the freezer immediately and defrost the remaining raspberries at room temperature. Remove the sponge cake from the mould and cut through once. Now place the lower sponge cake base on a plate and close it with a cake or springform pan rim. Remove 3-4 tablespoons of the currant juice and mix with cornflour. Boil up the remaining juice and sugar. Stir in the cornstarch and let it simmer for about 1 minute while stirring. Spread the defrosted raspberries on the sponge cake base and pour the icing over them. Chill for about 30 minutes. Soak and dissolve the gelatine. Whip cream and vanilla sugar until stiff. Finally, gradually stir the gelatine into the cream
- 3
Then stir half of the cream into the poppy seed filling and finally loosely fold in the remaining cream. Spread the poppy seed mixture over the raspberry layer and smooth it down. Cover with the second sponge cake base and press down lightly. Put the cake in a cool place for about 1 hour. In the meantime, cut 6 pistachios in half and chop the rest roughly. Roast the flaked almonds in a dry pan until golden brown. Let it cool down. Remove the cake from the cake ring. Whip the rest of the cream until stiff and allow the sugar to trickle in. Fill approx. 1/3 of the cream in a piping bag with star-shaped spout. Spread the rest of the cream on the cake and sprinkle with poppy seeds, pistachios and flaked almonds. Decorate the cake with cream tuffs and cover with raspberries and half pistachios. Results in about 16 pieces
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