Poppy seed cake with white chocolate
very easy
90 mins
90 mins
Ingredients
- 225 g Butter or margarine
- 250 g Sugar
- 1 pinch Salt
- 1 package Vanillin sugar
- 4 Eggs (size M)
- 300 g Flour
- 75 g ground poppy seed
- 1 package Baking Powder
- 100 ml Milk
- 2 sheets Gelatine
- 300 g white chocolate
- 250 g Mascarpone
- 250 g Low-fat curd
- 5 TABLESPOONS Cherry Jam
- 50 g Coconut oil
- 200 g Whipped cream
- 7-10 Tbsp Chocolate shavings
- 7-10 Tbsp Fat and flour
Directions
- 1
Cream fat, 225 g sugar, salt and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, poppy seeds and baking powder and stir in alternately with the milk.
- 2
Pour into a greased springform pan with a tube bottom insert (26 cm Ø) and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 40 minutes.
- 3
Take out, let it cool down for about 10 minutes and turn out onto a cake rack. Let it cool down completely.
- 4
Soak gelatine in cold water. Finely chop 100 g chocolate. Mix mascarpone, quark and 25 g sugar. Squeeze the gelatine and dissolve. Stir 5 tbsp. mascarpone quark into the gelatine, then stir into the remaining mascarpone quark.
- 5
Stir in chocolate.
- 6
Cut the cake in half horizontally. Spread the lower base with jam. Spread the mascarpone curd on top, place the top cake layer on top. Chill for at least 1 hour.
- 7
Chop 200 g chocolate and coconut fat. Heat the cream in a small pot. Melt chocolate and coconut oil in it while stirring. Let it cool down for about 15 minutes. Spread on the cake. Refrigerate the cake again for about 1 hour.
- 8
Decorate with chocolate shavings.
Nutrition Facts
440 kcal
38 g
28 g
7 g
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