Poppy cream slices
Sweet dessert for Sunday afternoon.
recipe,photo-recipe,ground poppy seeds,Cream deserts
No. of servings
|all-purpose flour / plain flour||3.5||oz||100||grams|
|baking powder for gingerbread||1||tsp||1||teaspoon|
|ground poppy seeds||2.75||oz||80||grams|
|semi skimmed milk 1,5%||1.7||cup||400||milliliters|
egg white 4 pcs
Beat the egg whites until they are foamy.
powdered sugar 2.75 oz (80 g)
Add sugar to egg whites,....
ground poppy seeds 2.75 oz (80 g) • all-purpose flour / plain flour 2 oz (60 g) • baking powder for gingerbread 1 tsp • water 2 tbsp
... poppy and flour with baking powder. Stir in a teaspoon of water.
unsalted butter • flour medium
Spread the thicker dough on a baking sheet (20x30 cm) greased with butter and sprinkled with flour.
Bake for 8 minutes at 190 °C.
semi skimmed milk 1,5% 1.7 cup (400 ml) • all-purpose flour / plain flour 1.5 oz (40 g) • vanilla sugar 1 pk
Mix flour with the sugar in the milk and cook the porridge.
egg yolk 4 pcs
Stir in egg yolks. Let cool.
unsalted butter 5.25 oz (150 g) • powdered sugar 2.75 oz (80 g)
Beat room-temperatured butter with sugar until creamy.
Add porridge to the butter and whip smooth cream, which you put in the fridge for 1 / 2-1 hour.
Cut the baked dough in half. Spread half of the cream on one dough and cover with the other dough.
walnuts 1.75 oz (50 g)
Spread the other half of the cream on the top and on the sides of the cake. Sprinkle with chopped, dry-roasted nuts.
Let the cake solidify in the cold for 24 hours and cut.