John Myers
我的罌粟籽蛋糕，配朗姆酒葡萄乾和黃油碎
完美的我的罌粟籽蛋糕，配以朗姆酒葡萄乾和黃油碎屑，配以圖片和簡單的分步說明。
基地的擊球手
- 225 克小麥麵粉類型 550
- 60 克 過篩的糖粉
- 225 克 軟奶油
- 1 個完整的蛋黃，新鮮的
- 1撮鹽
- 1 茶匙。 香草糖（自製）
- 1 方形或圓形 Springform 平底鍋
- 烘烤分離噴霧
黃油碎了
- 60 克軟黃油或液體黃油
- 60 克 細糖
- 120 克小麥麵粉類型 550
- 1 bit of one 擦掉肉桂棒
我需要的罌粟種子
- 2 件裝。 罌粟 Oetker 博士 (Mohnback)
- 250 克凝乳乾酪（夸克）40%
- 200 克奶油/酸奶油 20% 脂肪
- 2個。 蛋黃，新鮮的
- 2個。 蛋白
- 200 克甜杏仁粉
- 150 克 細糖
- 糖粉過篩用於撒粉
- 4 好湯匙。 葡萄乾浸泡在朗姆酒中
烘焙用具
- 圓形或方形彈簧烤盤在 200 ° 加熱或 180 ° 對流下撒上糖霜
麵團
- 我將配料放入我的機器中粗略混合，然後用手快速將所有東西混合成光滑的麵團。 用箔紙攪打，壓扁並放入冰箱約 30 分鐘。
黃油碎
- Put everything together in a bowl, add the cinnamon rub (or powder, unfortunately didn’t have any more) The butter can be soft or liquid, because the spirits argue, so I mean as everyone likes and can . They are now ready and can wait for their use.
麵團進入模具
- 麵團已經充分休息，現在將其放在兩張箔紙之間並擀開。 用你可以測量的翻轉形式進行測量，取下箔紙，現在我將麵團放在表格中（我之前用烘烤分離噴霧噴過）我塑造側面部分並將所有東西與底部連接在一起。 放在一邊 。 預熱烤箱。
罌粟籽餡
- in my machine I beat egg whites stiffly a pr. Salt is always part of it. set the egg whites aside. Now mix the sugar, curd cheese, sour cream, egg yolks, almonds and poppy seeds together well. Don’t forget the raisins. I remove the bowl from the machine and carefully fold in the egg whites.
- I let this mixture run into the mold, smooth it out, sprinkle the butter crumbles over it and then put it in the middle of the oven for 60 minutes. When this cake is ready (chopsticks sample please) Every oven bakes differently! I’ll dust it with powdered sugar right away. When this cake has cooled down, each piece is served with a wonderful, stiffly whipped sweet cream (cream) and a cup of coffee.
- Whoever is a Mohn fan will be happy about it. Thank you for taking the time to read, and maybe one or the other will bake this cake. I would be glad . PS. I’ll deliver the cut because this cake is going on a long journey tomorrow.
