Contents
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Ingredients
Poppy dough:
- 125 g Margarine
- 125 g Sugar
- 2 Eggs
- 125 g Flour
- 1 Heaped teaspoons Baking powder
- 100 ml Sour cream
- 100 g Not ground poppy seeds
Covering:
- 1 tablespoon Apricot jam
- 0,5 bottle Bitter Almond Flavoring
- 300 g Marzipan raw mass
- Powdered sugar
- 80 g Bitter chocolate
- 20 g Butter
- Decoration to taste
Instructions
- Preheat the oven to 180-200 ° C O / U heat. Line a springform pan with wrapping paper. I took a 28 cm form.
- First beat the soft margarine, sugar and eggs until frothy.
- Mix the flour with baking powder and stir into the egg mixture with the sour cream. Add the poppy seeds and stir in as well.
- Pour the dough into the prepared springform pan and smooth it out. Bake in the preheated oven for about 20-25 minutes.
- Let the poppy seed cake cool down a bit, turn it out onto a wire rack, carefully peel off the baking paper and let it cool down.
- Spread the apricot jam thinly on the cooled base.
- Knead the marzipan with the bitter almond flavor. If you like, you can also add 1 tablespoon of rum. Then roll out the marzipan on a little powdered sugar until the size of the cake base. For me on 28 cm springform pan. Place the marzipan plate on top of the jam layer and press down a little so that it sticks.
- Melt the dark chocolate with the butter in a double boiler, stir well and pour onto the marzipan. Spread well. If you like, you can decorate the cake with colored sprinkles, brittle or white chocolate. I took chocolate crispy flakes.
Nutrition
Serving: 100gCalories: 88kcalCarbohydrates: 21.1gProtein: 0.6g