An interesting blueberry and poppy seed cake, be sure to try it.
Pick your recipe
You will need
- Poppy seed biscuit:
- - poppy - 250 g
- - 200 g of butter (butter)
- - Mistral sugar - gram 250
- - 7 eggs
- - fried pistachios - 125 grams
- Blueberry Fill:
- - blueberries - 300 g.
- - Mistral sugar - gram 100
- - gelatin - 30 g.
- - water - 150 ml.
- Decoration:
- - fresh blueberries
- - poppy - 50 g.
Instruction manual
1
Grind the fried nuts in a blender into flour, combine with poppy seeds and mix. Sponge cake: drain. whisk the butter and 1/4 of the sugar with a mixer until white. Whisk, introduce the yolks and this mixture. Beat another 1 minute. Separately, whip the whites with the mixer, and add the remaining sugar into it in small portions. Continue whipping in a stable foam. Carefully mix the whipped protein into the dough.
2
Put the dough in a covered mold with parchment paper in an oven preheated to 160 degrees. Bake for 60 minutes. Cool the finished biscuit in the mold at room temperature.
3
Pouring: gelatin for 30 minutes. soak in cold water, then dissolve in a water bath. Mash blueberries, mix with sugar, strain, bring to a boil. Remove from heat, pour a melted gelatin into it in a thin stream. Cool to room temperature.
4
Pour the chilled fill on top of the poppy seed biscuit, but do not remove it from the mold. Let it freeze in the refrigerator. Take the cake out of shape. Decorate: sprinkle the sides of the cake with poppy seeds. Top decorated with fresh blueberries.