Skip to main content

Poppy Seed Cake With Marzipan Cream



Poppy Seed Cake With Marzipan Cream

Ingredients:
For the dough:
  • 175 g butter, liquid, but no longer hot
  • 200 g of flour
  • 50 g cornstarch
  • 3 tsp, baking powder
  • 150 g of sugar
  • 2 pts vanilla sugar
  • 1 pinch (s) of salt
  • 75 g poppy seeds, unground
  • 4 egg (s)
  • 150 ml milk

For the cream:
  • 400 ml milk
  • 100 g marzipan
  • 1 pt. Custard
  • 2 pts vanilla sugar
  • 1 tablespoon of sugar
  • 4 tablespoons almond (s), ground
  • 1 pt.gelatin powder, white

For decoration:
  • 100 g whole milk couverture
  • 1 tsp, heaped nut nougat cream
  • 1 tbsp pistachios, chopped

Furthermore:
  • Fat for the springform pan
  • n.B. flour or semolina or breadcrumbs for the springform pan

Preparation:
  • Preheat the oven to 170 ° C, grease a 26 cm springform pan and crumble out.

For the dough:
  1. Mix the flour, cornstarch and baking powder in a small bowl. Put the sugar, vanilla sugar, poppy seeds and salt in a large bowl and beat well with the eggs using a mixer. Add the milk and butter. Gradually sieve in the flour mixture and mix well.
  2. Then fill into the mold and bake on the middle shelf for 35 - 45 min. Don't forget the stick test. When the cake is ready, let it cool in the mold.
  3. Loosen the edge of the mold and divide the bottom horizontally into two parts. Lift off the top piece. The best way to do this is with two wide knives that are pushed between the layers.

For the cream:
  1. Remove a small portion of the milk to mix the pudding powder and sugar. Bring the rest to the boil with the marzipan and the ground almonds. It is best to cut the marzipan into small pieces, then it will dissolve better in the milk. Add the mixed powder and bring to the boil again until a thick pudding has formed. Remove the saucepan from the heat, stir the hot mass well and slowly sprinkle the gelatin powder.
  2. Put the marzipan pudding mixture directly hot on the bottom shelf and put the top shelf back on. Press down gently.

For decoration:
  • Chop the chocolate and melt in the water bath with the nut nougat cream. Put on the cake and quickly decorate with the chopped pistachios while the chocolate is still thick.

See this too: All American Chocolate and Peanut Butter Cheesecake
Labels:

Popular posts from this blog

Candied Apple Pie Recipe

Ingredients: 1 kg of apples 4 tablespoons of lemon juice 400 ml cream a little lemon peel or orange peel 150 g of sugar 1 pack of vanilla sugar 5 egg (s) 380 g flour 1 pack of baking soda For the cast: 150 g of sugar 150 g butter 1 tsp cinnamon 1 tsp lemon juice 6 tablespoons milk or coconut milk 100 g hazelnuts or almonds, grated (alternatively almond leaves) Grease for the sheet Preparation: Peel and core the apples and cut them into slices. Drizzle with 4 tablespoons of lemon juice and mix. Whisk the cream, lemon or orange peel, sugar and vanilla sugar until fluffy. Add the eggs one by one and stir in. Mix the flour and baking powder, sieve onto the foam mass and fold in. Spread the dough on a greased baking sheet (half the amount in a greased spring form pan) and top with the apples. Leave a small edge of the dough (in the spring form pan, pull the dough up a little at the edge). Bake in the preheated oven at 200 ° C top / bottom heat on the middle...
Read more

Chocolate Mint Ice Cream Cake

Ingredients: For the crust: 20 Oreo cookies (if you find the mint version, the better) 4 tablespoons butter, unsalted, melted and cooled For the chocolate ganache: 4 ounces (115 grams) semi-sweet chocolate, chopped 1/2 cup thick cream 1 tablespoon of unsalted butter For the filling: 3 liters of ice cream Make this healthy mint and chocolate milkshake to take away your cravings Instructions: For the crust: Preheat oven to 180 ° C. Spray skillet with nonstick cooking spray. In the bowl of a food processor, mash the cookies until finely ground. Add the melted butter and mix until moistened. Press the cookie powder into the prepared pan, using the back of a measuring cup to press firmly, to the sides and bottom of the pan. Bake for 10 minutes and then cool completely. Cover and freeze the crust until ready to use. Spread the ice cream on the cookie crust. Press against the surface of the ice cream and freeze for at least an hour, or until firm. For coverag...
Read more

Russian Meat (Festive Food)

Ingredients: 800 g beef fillet (s), well hung 8 tbsp mustard, medium hot Salt and pepper, black from the mill 3 bell peppers, red, yellow, green 1 large onion (s) 3 clove of garlic 8 capers 1 large pickled cucumber 1 large tomato (s) 1 lemon (s), filleted 300 g mushrooms, fresh, e.g. B. mushrooms or mixed 2 tbsp paprika paste 3 tbsp jelly (currant jelly) 4 cl cognac 200 ml cream Preparation: Chop the fillet of beef very finely and mix with mustard, salt and black fresh pepper and let it rest for about 1 hour. Finely chop the onion and garlic and sauté. Finely chop all other ingredients (capers, pickles and a little cucumber water, tomato, filleted lemon, mushrooms) and sauté. Add the currant jelly, bring to the boil briefly and set aside. Sear the meat separately on good heat. Then shake with the vegetables. Let it simmer for a few minutes. Now flambé with the Congnac (pour in slowly and light) and add the cream. Season again with salt and pepper. Vegetable r...
Read more