in Recipes

Poppy seed cake with almond flakes

updated

Spread the love

Ingredients for 1 servings:

  • 140 g butter or margarine
  • 150 g sugar
  • 1 cup flour (250 ml)
  • 1 packet of baking powder
  • 1 bag of poppy seed cake
  • 3 eggs
  • 2 cups whipped cream
  • 1 pack of no-cook dessert sauce (vanilla flavor)
  • 100 g almond sticks
  • Fat for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Toast the almond slivers in a non-stick pan without fat, then let cool. Make a smooth batter from the butter, sugar, flour, baking powder, 3 eggs, and the poppy seed mixture and pour it into a greased springform pan. Bake in a preheated oven at approximately 175°C (convection oven) for approximately 35 minutes. Remove from the oven and let cool. Whip the cream with the sauce mix until stiff peaks form and spread on the cooled cake. Sprinkle the toasted almonds over the cream and refrigerate for approximately 1 hour.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Shrimp in herb butter from the oven

Red Thai curry with shrimp