John Myers
Ingredients for 1 servings:
- 80 g poppy seeds
- 6 tbsp milk
- 5 eggs
- 250 g sugar
- 5 tbsp water, hot
- 150 g flour
- 2 tsp baking powder
- 200 g marzipan – raw mass
- 80 g powdered sugar
- 3 cups of cream
- 3 cream stiffener
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Bring the poppy seeds and milk to a boil and let cool. Beat the egg yolks until frothy. Add 125g of sugar and stir in. Fold in the poppy seed mixture. Beat the egg whites, water, and the remaining sugar until stiff. Fold the sifted flour and baking powder into the egg whites and add to the egg yolk mixture. Bake in a springform pan for 40 minutes at approx. 170°C – let cool – cut in half. Knead the marzipan mixture and icing sugar together and roll out. Whip the cream with the cream stiffener. Cover the cake base with cream – marzipan – cream and then the second layer as the lid. Spread the remaining cream over the cake. Decorate with poppy seeds, if desired.
Facebook Comments