John Myers
Ingredients for 1 servings:
- 80 g butter, soft
- 5 egg yolks
- 5 egg whites
- 50 ml egg liqueur
- 90 g powdered sugar
- 75 g poppy seeds (blue poppy seeds), ground
- 125 g almond(s), ground
- 80 g chocolate (milk, 40% cocoa), finely grated
- 200 ml milk (whole milk)
- 80 g poppy seeds (blue poppy seeds), ground
- 60 g egg yolk
- 10 g pudding powder (vanilla)
- 50 g sugar
- 400 g cream, whipped
- ½ vanilla pod(s), the pulp
- 2 ½ sheets of gelatin
- 250 ml egg liqueur
- 2 ½ sheets of gelatin
- Chocolate for decoration
- whipped cream for decoration
Instructions
Working time approx. 1 hour 30 minutes; Rest time approx. 3 hours; Total time approx. 4 hours 30 minutes
from the master confectioner
Beat the egg yolks and butter in a mixer. Stir in the egg liqueur. Beat the egg whites and sugar until stiff peaks and fold into the egg yolk mixture. Mix the almonds, poppy seeds and chocolate and fold in. Bake in a 26cm diameter baking tin in a preheated oven at 175°C for approx. 12-15 minutes. Then let cool. For the filling, bring the milk and poppy seeds to the boil. Thicken with the mixed custard powder, cover and let cool. Beat the egg yolks, vanilla seeds and sugar in a food processor until creamy. Soak the gelatine, squeeze out the excess liquid and dissolve it. Mix the liquid gelatine with a little whipped cream and stir into the egg yolk mixture, the poppy seeds and the cream. Pour the cream onto the base (first place a cake ring around the base), filling it to just below the rim of the cake ring and smoothing it down. Chill in the fridge for approx. 3 hours. For the icing, soak the gelatine and dissolve it. Then add the eggnog and pour it over the cold cake (the icing shouldn’t be too warm). Return the cake to the refrigerator until the icing is firm. Decorate with cream rosettes and sprinkle with chocolate shavings.
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