Poppy seed marzipan cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Finely grind the poppy seeds in the universal chopper. Bring 350 ml milk, 75 g sugar and poppy seeds to the boil. Simmer at low heat while stirring for about 6 minutes. Stir pudding powder and 5 tablespoons of milk until smooth. Bring poppy milk to the boil again, stir in the pudding powder and bring to the boil. Pour hot poppy seed mixture into a mixing bowl, cover directly with foil and let it cool down. Separate the eggs. Beat the egg white with the whisk of the hand mixer until stiff. Add 75 g sugar, salt and 1 packet of vanilla sugar.

2. 2

   Add egg yolks and stir in. Mix flour, starch and baking powder, sieve portions onto the egg-sugar mixture and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper, fill in the sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Remove, remove from the edge of the springform pan with a knife and let it cool down on a grid in the pan. In the meantime, pour the plums into a sieve, drain them and collect the juice. Remove the base from the springform pan, place on a cake plate and enclose with a cake ring. For the plum compote, boil 300 ml plum juice, 100 ml water and cinnamon. Stir 5 tablespoons of water and 1 sachet of custard powder until smooth. Stir into the boiling juice. Bring to the boil, remove from the heat and carefully fold in the plums. Pour the plum compote onto the cake base, smooth it down and refrigerate for 1 1/2 hours. Stir the cooled poppy seed mixture briefly with the whisk of the hand mixer. Whip the cream until stiff, while pouring in 2 sachets of vanilla sugar and cream firming agent. Fill 3 tablespoons of cream into a piping bag with a star-shaped spout and place in the refrigerator. Stir 1/4 of the remaining cream into the poppy seed mixture. Carefully fold in the remaining cream in portions.

3. 3

   Stir into the boiling juice. Bring to the boil, remove from the heat and carefully fold in the plums. Pour the plum compote onto the cake base, smooth it down and refrigerate for 1 1/2 hours. Stir the cooled poppy seed mixture briefly with the whisk of the hand mixer. Whip the cream until stiff, while pouring in 2 sachets of vanilla sugar and cream firming agent. Fill 3 tablespoons of cream into a piping bag with a star-shaped spout and place in the refrigerator. Stir 1/4 of the remaining cream into the poppy seed mixture. Carefully fold in the remaining cream in portions. Spread the poppy seed cream on the cooled plums. Refrigerate again for about 1 1/2 hours. Then use a knife to remove the cake ring from the cake. Roll off the marzipan cover, carefully place it on the cake and press it on. Cut off protruding edges with a knife. Knead again and roll out on a work surface lightly dusted with icing sugar. Cut out stars and shooting stars. Decorate the cake with tuffs (cream from the piping bag), marzipan stars and gold and silver beads. Sprinkle with ground poppy seeds and pistachios

4. 4

   Spread the poppy seed cream on the cooled plums. Refrigerate again for about 1 1/2 hours. Then use a knife to remove the cake ring from the cake. Roll off the marzipan cover, carefully place it on the cake and press it on. Cut off protruding edges with a knife. Knead again and roll out on a work surface lightly dusted with icing sugar. Cut out stars and shooting stars. Decorate the cake with tuffs (cream from the piping bag), marzipan stars and gold and silver beads. Sprinkle with ground poppy seeds and pistachios

Nutrition Facts

KCAL
360 kcal

CARBS
42 g

FATS
18 g

PROTEINS
6 g