Poppy Point

Ingredients for 1 servings:

• 7 eggs
• 180 g icing sugar
• 140 g flour, smooth
• 70 g poppy seeds, finely grated
• 1 pinch of salt
• ¼ liter coffee, boiled, strong
• 30 g vanilla powder
• 4 tbsp milk
• 200 g butter
• coffee powder
• Chocolate glaze, dark or light
• rum

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 15 minutes

super juicy, delicious and creamy

For the base, beat the egg yolks with 2/3 of the sugar until frothy. Beat the egg whites and 1/3 of the sugar until stiff peaks form. Mix together the flour, salt, and poppy seeds. Carefully add the beaten egg whites and poppy seed mixture to the frothy yolk mixture. Spread the sponge cake mixture onto a baking sheet lined with baking paper and bake at 190 degrees Celsius for 12-15 minutes. Allow to cool. Peel back the paper and cut out approximately 25 circles with a diameter of 5 cm. Drizzle each circle with coffee. For the cream, make a pudding from the listed ingredients and allow to cool. Beat the butter until fluffy and stir in the cold pudding a spoonful at a time. Mix the sponge cake leftovers with the pudding cream well and season with coffee and rum if desired. The cream should be very moist. Spread the cream on the circles and, if necessary, lightly shape them with your finger to create a mountain shape. Place the poppy seed tips in the refrigerator for 1 – 2 hours and cover with the chocolate glaze.