Poppy seed cake with cranberry punch

Name: Poppy seed cake with cranberry punch
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 2 eggs (Gr. M), 1 pinch of salt; 50 g + 75 g sugar; 1 package Vanillin sugar; 50 g (15 g) Flour, 25 g + 1 go. Tbsp; 7-10 Tbsp cornstarch, 1 teaspoon baking powder; 25 g Poppy; 1 glass (370 ml) Wild cranberries (thickened); 1/2-1 TEASPOON with cinnamon, 1 Msp. each; 7-10 Tbsp laced with cloves and cardamom; 250 g Mascarpone (Italian cream cheese); 500 g Low-fat curd; 7-10 Tbsp off. peel of 1/2 untreated lemon; 250 g Whipped cream; 1 package Cream stabiliser; 7-10 Tbsp chocolate shavings, pistachios, poppy seeds and cranberries

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

2 eggs (Gr. M), 1 pinch of salt
50 g + 75 g sugar
1 package Vanillin sugar
50 g (15 g) Flour, 25 g + 1 go. Tbsp
7-10 Tbsp cornstarch, 1 teaspoon baking powder
25 g Poppy
1 glass (370 ml) Wild cranberries (thickened)
1/2-1 TEASPOON with cinnamon, 1 Msp. each
7-10 Tbsp laced with cloves and cardamom
250 g Mascarpone (Italian cream cheese)
500 g Low-fat curd
7-10 Tbsp off. peel of 1/2 untreated lemon
250 g Whipped cream
1 package Cream stabiliser
7-10 Tbsp chocolate shavings, pistachios, poppy seeds and cranberries

Directions

1
Separate eggs. Line a springform pan (26 cm Ø) at the bottom with baking paper. Beat the egg whites, salt and 2 tbsp. cold water until stiff, adding 50 g sugar and vanillin sugar. Fold in the egg yolks one at a time. Sift flour, 25 g starch and baking powder on top and fold in together with the unground poppy seeds. Spread into the mould. Bake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for about 20 minutes. Let them cool down
2
One go. Stir together 2 tablespoons of starch and 2 tablespoons of water. Boil up berries and spices while stirring. Stir in starch and bring to the boil. Place the rim of the mould around the sponge cake. Spread the compote on it and cool down. Chill for about 1 hour.
3
Mix mascarpone, quark, lemon peel and 75 g sugar. Whip the cream and cream firmer until stiff, fold in the-
4
lift. Spread it on the compote. Chill overnight. Decorate