Diamond and currant diamond cake

Poppy and currants are a great combination! Try it, it's very tasty :)

Preparation steps

Currants clean, wash and leave to dry. Beat the egg whites until stiff.
Whip the margarine until creamy, then add sugar, vanilla sugar and lemon zest. Then stir eat one egg yolk at a time.
Stir in the poppy seeds. Then add the sifted mixture of flour and baking powder and egg whites. Mix everything lightly and finally mix in the ground hazelnuts.
Transfer the mass to an oven tray covered with paper, and flatten. Arrange the currants on top. Bake in a preheated oven at 180 ° C, about 30 minutes.
Then take the cake out of the oven and cool, but do not take it out of the pan.
Mix the topping powder with the sugar, then pour in the nectar and water, stir and cook according to the instructions. Cool and pour over the cake. Allow to set well.
Now take the cake out of the tin and cut it into rhomboids. Garnish with currant sprigs rolled in crystal sugar.
KARO-CAKE OF POPPIES AND CURRANTS, zoom

Ingredients

for poppy seed biscuit:

5whites
200 gsoftened butter or margarine
150 gsugar
1bourbon vanilla sugar
littlegrated lemon zest
5yolks
250 gpoppy seed filling
200 gflour
1 bagbaking powder
100 gground hazelnuts
and more:
350 - 400 gred currants

for topping:

2 bagscake topping, red
4 - 5 tablespoonssugar
400 mlcurrant or cranberry nectar
100 mlwater
and more:
severalcurrant twig
littlecrystal-sugar

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