The perfect poppy seed cake
I found the recipe on the internet and adapted it to my taste ... the cake is magnificent and gluten free and dedicated to one big poppy lover on this site .... let her find herself .... here is another poppy lover, Moresi60, I hope you enjoy tamaneći it!
Preparation steps
- For mold 26 double the mass.
- Whisk the oil and stock sugar, then add the egg yolks and mix each for about 1 minute, you should get a smooth mass. The egg whites step into the solid snow. Weigh the almonds, poppy seeds, baking powder, vanilla sugar and cinnamon separately and add to the previous mass, mix well and add the egg whites and mix lightly with a spatula so that they do not fall off. Grease and flour the mold or put it in silicone and bake for about 30 minutes at 160-170C with a fan or at 180 without. This depends on the oven, when it is baked COOL it and cut it. E here depends on how many parts, if you baked in 24 then only once and if you baked in 20 then on two crusts. I baked in 24 silicones but I think it would look nicer taller.
- OVERFLOW Peel and grate the apples and put them to simmer with brown sugar and cinnamon on the wine, simmer until soft and then crush them with a fork or stick mixer. Add the jam to this mixture, (I added this one, for him, so I didn’t put cinnamon in the apples) and boil everything once more. when it has boiled add the rum, mix and immediately start coating the crusts around the cake.
- Heat the chocolate, sweet cream and butter in the microwave or on a steamer, mix well and pour over the cake.
- Once the chocolate has cooled a bit, you can enjoy the perfect poppy seed cake
- We started it lukewarm, it was frothy and melted in my mouth. I didn't keep it in the fridge overnight, but just a little cooler and the chocolate didn't shrink the next day, I was afraid it wouldn't squeeze me, be sure to let me know the results ... :-)
- great and out of the fridge it just needs to be left outside for 15-20 minutes for the chocolate to release
Serving
Invite friends and enjoy
