John Myers
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Poppy Seed Cake in Glass with Apricot-vanilla Parfait
The perfect poppy seed cake in glass with apricot-vanilla parfait recipe with a picture and simple step-by-step instructions.
Chocolate poppy seed cake
- 3 piece Eggs separated
- 100 g Butter
- 100 g Ground almonds
- 2 tbsp Food starch
- 100 g Ground poppy seeds
- 50 g Chocolate shavings
- 50 g Sugar
Apricot Parfait
- 400 g Apricots
- 200 ml Cream
- 200 g Milk
- 120 g Sugar
- 2 tbsp Honey
- 2 piece Egg yolk
- 1 Msp Cinammon
- 1 pinch Vanilla flavor
- 1 pinch Salt
Poppy seed cake
- 250 g Soft butter
- 1 piece Organic orange
- 220 g Sugar
- 1 piece Vanilla pod
- 4 piece Eggs
- 2 tsp Baking powder
- 1 pinch Salt
- 50 g Ground poppy seeds
- 125 ml Buttermilk
Chocolate poppy seed cake:
- Beat the egg yolks with the butter until foamy, work in the almonds, cornstarch, poppy seeds and grated chocolate. Beat the egg whites until stiff and slowly pour in the sugar. Carefully fold the egg whites into the poppy seed mixture. Fill 3/4 of the dough (approx. 160 ml) into greased (Weck) glasses and bake in a preheated oven at 175 ° C for 35 to 40 minutes.
Apricot Parfait:
- Scald the apricots with hot water, quench, peel and stone them and puree them together with 100 ml of cream, honey and cinnamon. Bring the milk to the boil with 60 g sugar, a pinch of salt and vanilla. Beat the egg yolks with the mixer and pour in the remaining 60 g of sugar. Stir the hot milk into the ice cream mixture, pour back into the saucepan and, while stirring, bind to a rose. Add this mixture to the apricots, puree again and leave to cool in the refrigerator. Slightly whip the rest of the cream, stir into the apricot mixture and freeze in the ice cream maker.
Poppy seed cake
- Grease glasses. Wash the orange with hot water and finely grate the peel. Whip the butter, sugar, vanilla pulp and the orange peel until creamy. Gradually stir in the eggs. Mix the flour, baking powder, poppy seeds and a pinch of salt. Mix alternately with the buttermilk into the batter. Fill the jars two-thirds full with the batter and bake in the hot oven at 150 ° C for about 30 minutes without a lid.
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