To prepare Sister Salomea’s Christmas poppy seed cake you will need:
- ½ vanilla pod,
- 10 g ground cinnamon,
- 10 g ground cloves,
- 100 g ground almonds,
- 2 proteins,
- 2 tablespoons of breadcrumbs,
- 200 g wet,
- 250 g of powdered sugar,
- 4 drops of almond oil,
- 400 g of granulated sugar,
- 5 ouch
- zest of 1 lemon.
Cinnamon and cloves will make this poppy seed cake unique compared to other cakes, and at the same time it will perfectly match the Christmas atmosphere.
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Pour boiling water over the poppy seeds, strain and cool grind three times in a food processor using the smallest holes. Separate the whites from the yolks. Grind the ground poppy seeds with crystal sugar, adding one egg yolk to the mass, and then put the vanilla, cinnamon, cloves, almonds and lemon zest into the bowl. Beat the egg whites until stiff and gently mix into the poppy seed mass. Preheat the oven to 160 degrees Celsius. Grease a cake tin (27 cm in diameter) and sprinkle with breadcrumbs. Pour the mass into it and bake for about 40-50 minutes.
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Remove the baked poppy seed cake from the oven and set aside on a confectionery rack to cool. Meanwhile, prepare the icing. Pour 2 egg whites into a bowl, add 250 g of powdered sugar and mix thoroughly until a uniform, thick mass is obtained. At the end of mixing the icing add four drops of almond oil to the mixture. Pour the icing onto the poppy seed cake and spread it evenly. You can decorate the dough with raisins, candied orange or lemon peel, nuts or lightly sprinkle the edges with poppy seeds.
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