John Myers
Ingredients for 1 servings:
- 3 egg whites
- 1 pinch of salt
- 200 g butter or margarine
- 200 g sugar
- 1 packet of vanilla sugar
- 1 egg(s)
- 3 egg yolks
- 250 g flour
- 1 tsp, heaped baking powder
- 200 g blue poppy seeds, not ground
- 1 pack of cream powder (vanilla cream of paradise)
- 1 pack of cream stiffener
- 1 packet of vanilla sugar
- 2 cups of whipped cream, approx. 200 g each
- 100 g sour cream or crème fraîche
- 50 g sugar
- 100 g almonds, chopped
Instructions
Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours
for a 26cm springform pan
Beat the egg whites with the salt until stiff and place in the refrigerator. Mix the butter, sugar, and vanilla sugar well. Add the egg and beat for half a minute, then gradually beat in the egg yolks for half a minute each. Mix the flour with the baking powder and sift. Add the poppy seeds and fold into the butter mixture. If the mixture is too stiff, stir in 1-2 tablespoons of milk. Carefully fold the beaten egg whites into the mixture. Pour the batter into a greased 26 cm springform pan. Bake in an oven preheated to 175°C (top/bottom heat) or 160°C (fan-assisted) for about 45 minutes on the middle rack. Before removing the cake from the oven, be sure to do the skewer test! Melt the sugar in a saucepan and add the chopped almonds. Mix everything well and let it caramelize. Spread the brittle on a piece of baking paper/non-stick baking sheet to prevent it from sticking together and let it cool. Beat the cream with the paradise cream, cream stiffener, and vanilla sugar with a hand mixer for 3 minutes. Add the sour cream or crème fraîche and stir in. Spread the cream evenly over the cooled cake and sprinkle with the almond brittle. Chill in the refrigerator for about 3 hours.
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