Gentle shortcrust pastry and cherry filling, layers of chocolate biscuit with cognac aroma, poppy-lemon cream. And all this beauty is decorated with chocolate chips. It’s hard to believe that so many goodies are harmoniously combined in one dessert!
Pick your recipe
You will need
- For shortcrust pastry:
- - 80 g of flour;
- - 50 g of butter;
- - 25 g of powdered sugar;
- - 1 egg yolk.
- For chocolate biscuit:
- - 60 g of sugar;
- - 50 g of flour;
- - 10 g of cocoa;
- - 1 egg;
- - a pinch of baking powder.
- For poppy seed cream:
- - 150 ml of milk;
- - 50 g of poppy;
- - 1 lemon;
- - 3 tbsp. tablespoons of water;
- - 2 tbsp. spoons of condensed milk;
- - vanillin, gelatin.
- Additionally:
- - 50 g of chocolate chips;
- - 2 tbsp. tablespoons of cherry jam;
- - 1 tbsp. a spoonful of water and brandy;
- - cherry to taste.
Instruction manual
1
Soak the gelatin in 3 tablespoons of cold water. Rub the chocolate on a grater. Cook shortcrust pastry. Combine flour, butter, yolk, icing sugar. Knead the dough, wrap in cling film, put in the refrigerator for half an hour.
2
Beat one egg with biscuit sugar. Mix separately sifted flour, cocoa, baking powder. Mix both mixtures, pour the dough into molds. If you want to cook not cake, but cake, then take a detachable large shape. Put in the oven, bake 25 minutes at 180 degrees.
3
Boil milk with poppy seeds for 3 minutes, add vanillin, lemon zest. Add gelatin and condensed milk dissolved in a water bath. Put the cream to cool, at the same time it “grabs”.
4
Remove the chocolate biscuit, cool, cut in half lengthwise. Put shortcrust pastry into shapes, form low sides, prick with a fork. Bake for 15 minutes.
5
Almost everything is ready, it remains to collect the cakes. Fill the sand base with jam. On top, put half of the biscuit soaked in a mixture of water and cognac. On top, apply half the cream, cover with a second biscuit, apply cream. Sprinkle with chocolate chips, garnish with cherries. It is advisable to let the cakes stand in the refrigerator.
6
Chocolate poppy pleasure cakes are multi-layered, delicate, combine different aromas and tastes. If you prepared them for children, it’s better to use another impregnation without cognac.