Nut-poppy seed cake with coffee.

Nut-poppy seed cake with coffee.
Crisp hazelnut and honey cakes, fluffy cream with coffee flavor — all this makes our spring cake absolutely charming and very tasty. This piece?

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Preparation time: 80 minutes + cooling
Servings: 8

You will need:
At a diameter of 20cm
Walnut cake:
220g walnuts
120g sugar
6 eggs
2st.l. wheat crackers
1st.l. ground coffee
Poppy cake:
150g poppy
225ml water
130g sugar
4 eggs
1st.l. wheat crackers
1.5st.l. semolina
1 / 3ch.l. baking powder

Cream:
300g softened butter
180g sugar
2 eggs
1 egg yolk
50ml water
2st.l. brewed coffee
For impregnation:
100ml of brewed coffee or Baileys liqueur 50ml + 50ml water

How to cook:
1. Walnut cake. The form of grease and sprinkle with flour. Nuts finely grind and mix with coffee and biscuits. Beat the whites and yolks separately, adding them for 60g sugar. Whites until hard peaks, egg yolks until light lush cream. Gently mix in portions of proteins to the egg yolk. Then add to the egg mass of the dry ingredients and then mix gently to mass is not very settled. Pour the batter into the pan and bake 40 minutes at 180 ° C until dry splinter.

2. Poppy cake. The form of grease and sprinkle with flour. Mack add water and boil down to the evaporation of all liquid. To pass through the finest grid grinder twice and mix with semolina, biscuits and baking powder. Whites and yolks separately again beat sugar with half portions to the same conditions as in nut flat shortcake. By yolks to mix the dry ingredients, then add portionwise proteins. The dough is poured into a mold and bake at 175S about 40-45 minutes to dry splinter.

3. Cream the sugar mixed with water and place over medium heat. Once the syrup comes to a boil, start whisking the eggs and yolks until fluffy mass of about 5 minutes. Ready syrup (with a probe to soft ball), pour a thin stream into the eggs and continue to beat until the mixture has cooled. Beat butter until fluffy and gradually mixed into it portions of the egg mixture for 2-3 tablespoons. The temperature of the oil, and eggs should be the same, that the cream does not exfoliate. At the end pour 2 tablespoons of brewed coffee and ostuzhennoy. The cream is a little cool in the refrigerator for a greater density prior to assembly.

4. Each cooled cake cut into 2 cake and soak them in the coffee or liquor. Assemble the cake fluff cream all layers and coat the top and sides of cake. Cake decorating and leave to soak in the refrigerator overnight.

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