Poppy seed cake with lemon cream

Name: Poppy seed cake with lemon cream
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 40 g Raisins; 1-2 TABLESPOONS Rum; 125 g Poppy; 75 g Almonds (with skin); 6 Egg yolk (size M); 150 g Icing sugar; 1/2 TEASPOON Cinnamon; 1 knife tip ground cloves; 100 g Flour; 3 Protein (size M); 7-10 Tbsp Fat and breadcrumbs; 3-4 untreated lemons; 250 g Sugar; 10 g Butter or margarine; 45 g Cornstarch; 2 Egg yolk (size M); 25 g Almonds (with skin); 5-10 g Raisins; 300 g Icing sugar; 2-3 TABLESPOONS Lemon juice; 1/2 TEASPOON poppy seed to sprinkle

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

40 g Raisins
1-2 TABLESPOONS Rum
125 g Poppy
75 g Almonds (with skin)
6 Egg yolk (size M)
150 g Icing sugar
1/2 TEASPOON Cinnamon
1 knife tip ground cloves
100 g Flour
3 Protein (size M)
7-10 Tbsp Fat and breadcrumbs
3-4 untreated lemons
250 g Sugar
10 g Butter or margarine
45 g Cornstarch
2 Egg yolk (size M)
25 g Almonds (with skin)
5-10 g Raisins
300 g Icing sugar
2-3 TABLESPOONS Lemon juice
1/2 TEASPOON poppy seed to sprinkle

Directions

1
Wash the raisins, drain and sprinkle with rum. Add 1/4 l of boiling water to the poppy seeds and let them swell for about 5 minutes. Drain and turn through a meat grinder (or grind finely in a universal chopper). Briefly boil the almonds in a little water, rinse with cold water and remove the skin. Grind the almonds. Cream egg yolk and icing sugar. Stir in almonds, poppy seeds, raisins, cinnamon and cloves.
2
Sieve the flour onto the mixture and fold in. Beat the egg white until stiff and finally stir in. Put into a greased springform pan (24 cm Ø) sprinkled with breadcrumbs and smooth it down. Bake in a preheated oven (electric: 175 °C / gas: level 2) for 30-35 minutes. Turn the cake over in the tin on a cake rack and let it cool down. Remove from the tin and cut through horizontally once. For the lemon cream, wash 1 lemon and finely grate the peel. Squeeze the remaining lemons and measure 150 ml of juice. Add 1/4 litre water, sugar and fat and bring to the boil. Stir cornflour in a little cold water until smooth and stir into the boiling juice. Bring to the boil again briefly and remove from the stove. Mix the egg yolks, add some hot cream and stir into the remaining cream. Let it cool down. Place the springform pan rim around the lower poppy seed base and pour the cream on top.
3
Add 1/4 litre water, sugar and fat and bring to the boil. Stir cornflour in a little cold water until smooth and stir into the boiling juice. Bring to the boil again briefly and remove from the stove. Mix the egg yolks, add some hot cream and stir into the remaining cream. Let it cool down. Place the springform pan rim around the lower poppy seed base and pour the cream on top. Cover with the second base. Put the cake in a cool place for 3-4 hours. Halve the almonds. Wash and drain the raisins. Mix icing sugar, 1 tablespoon hot water and lemon juice to a glaze. Remove the cake from the edge of the springform pan and cover with the icing. Press almond halves and raisins into the moist icing. Sprinkle with poppy seeds and let dry
4
Put the cake in a cool place for 3-4 hours. Halve the almonds. Wash and drain the raisins. Mix icing sugar, 1 tablespoon hot water and lemon juice to a glaze. Remove the cake from the edge of the springform pan and cover with the icing. Press almond halves and raisins into the moist icing. Sprinkle with poppy seeds and let dry
5
3 hours waiting time