Snowy poppy biscuit cake

Name: Snowy poppy biscuit cake
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 30 g Butter; 4 Eggs (Gr. M); 150 g Sugar; 1 package Bourbon vanilla sugar; 125 g Flour; 2 TEASPOONS Baking Powder; 150 g Poppy; 150 ml Orange juice; 6 TABLESPOONS Orange liqueur; 400 g Whipped cream; 1 glass (340 g) Orange marmalade (see tip); baking paper; 100 g Icing sugar; 500 g Mascarpone; 4 TABLESPOONS Milk; 2 TABLESPOONS Orange juice

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

30 g Butter
4 Eggs (Gr. M)
150 g Sugar
1 package Bourbon vanilla sugar
125 g Flour
2 TEASPOONS Baking Powder
150 g Poppy
150 ml Orange juice
6 TABLESPOONS Orange liqueur
400 g Whipped cream
1 glass (340 g) Orange marmalade (see tip)
baking paper
100 g Icing sugar
500 g Mascarpone
4 TABLESPOONS Milk
2 TABLESPOONS Orange juice

Directions

1
For the sponge cake, line the bottom of a springform pan (26 cm Ø) with baking paper. Melt butter. Separate the eggs. Beat the egg yolks, sugar, vanilla sugar and 5 tbsp. hot water with the whisks of the mixer for 4-5 minutes until foamy.
2
Slowly stir in cooled, but still liquid butter. Mix flour, baking powder and poppy seeds. Stir into the egg yolk mixture. Beat the egg white until stiff. Fold in 2-3 portions. Put the sponge mixture into the tin and smooth it down.
3
Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 30 minutes. Take out and let cool in the mould.
4
Mix orange juice and liqueur. Remove the sponge cake from the mould and cut through horizontally twice. Sprinkle the bottom bottom with approx. 1⁄3 orange juice liqueur. Whip cream until stiff. First spread half jam, then half cream on the lower cake base.
5
Place the middle shelf on top. Also sprinkle with approx. 1⁄3 orange juice liqueur, spread with the rest of jam and cream. Sprinkle the remaining orange juice liqueur on the cut surface of the remaining base. Place on the cake with the cut surface facing down.
6
Press on lightly.
7
Sift icing sugar for the Frosting. Mix the mascarpone with the whisk of the mixer for about 3 minutes until thick and creamy. First stir in milk, then gradually orange juice (the Frosting should be a little thicker).
8
Spread Frosting on the cake until slightly over the edge. Pull the icicle down. Chill the cake for about 2 hours. Decorate with sugar pearls as desired.