Poppy seed cake with curd cream and strawberries

• 2 cups of poppy
• sugar 250 g
• eggs 6 pieces.
• 100 ml cognac
• shelled walnuts 100g
• milled white breadcrumbs 70g
• 1 tbsp butter. spoon
• vanilla sugar 1 tsp.

for cottage cheese cream:
sweet curd 300 g
• 22% of the fat content of the cream 3-4 tablespoons. spoons

for the vanilla cream:
35% of the fat content of the cream 300ml
• vanilla sugar 1 tsp.
• powdered sugar

For decoration:
8-10 strawberries berries
• 30 grams of dark chocolate

Cooking method:
proteins separate from the yolks. Whisk the egg yolks with the sugar blender. Then add 50 grams of bread crumbs, chopped nuts in a blender and poppy. Stir.
• Whisk in the thick foam proteins with vanilla sugar and carefully add to the weight of poppy.
• Oil the two identical shapes (diameter 28 cm), sprinkle with remaining crumbs evenly spread out the dough on them, level surface. Bake for 25-30 minutes in the oven, preheated to 200 degrees. Cool.
• To wipe the cream curd cottage cheese through a sieve, add the cream and stir. For the vanilla cream, whip the cream with the vanilla sugar and icing sugar into a lush lather. Soak brandy cakes, curd cream promazhte one second – vanilla, put one on another. Place the cake in the refrigerator for 3 hours.
• Rub the grated chocolate, strawberries cut into thin slices. Decorate the cake.

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