Poppy seed cake with mango-vanilla cream

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Place the poppy seeds in a bowl and pour 300 ml of boiling water over them. Let it swell for about 15 minutes. Coarsely chop the hazelnuts. Grease a springform pan (26 cm Ø) well. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: s.

2. 2

   manufacturer). Drain the poppy seeds well and puree them a little finer in the universal chopper.

3. 3

   Separate eggs. Beat the egg white and 1 pinch of salt in a large bowl until stiff. Stir the egg yolk and 275 g sugar for about 5 minutes until creamy. Stir in poppy seeds, hazelnuts, almonds, starch and lemon juice.

4. 4

   Fold the beaten egg white in portions under the poppy seed mixture. Fill the dough into the tin, smooth it down and bake in a hot oven for 40-45 minutes. Take out and let cool down.

5. 5

   For the vanilla cream, stir the sauce powder, 1 tablespoon sugar and 6 tablespoons milk until smooth. Boil up the rest of the milk. Stir in the sauce powder and simmer for about 1 minute. Remove from the heat and let it cool down for about 15 minutes, stirring occasionally.

6. 6

   Peel the mango and cut the flesh from the stone. 1⁄2 Cut the mango into small cubes, cut the rest of the mango roughly and puree finely. Stir the vanilla sauce into the mango puree, puree again briefly.

7. 7

   Carefully remove the cake from the mould. Whip the cream until stiff and spread on the cake. Spread the mango vanilla cream on top and sprinkle with the mango cubes.

Nutrition Facts

KCAL
400 kcal

CARBS
26 g

FATS
27 g

PROTEINS
10 g