Seromak without a base is a unique cake that combines two Christmas fillings – a velvety, cheese mass and an aromatic poppy seed mass full of dried fruit. Due to the fact that it does not have a crumbly or biscuit-like base, it is prepared faster and the whole thing is even more moist and creamy. There is a crunchy crumble on top, which adds contrast and makes the cake look extremely appetizing. It’s a proposition perfect for Christmas Eve or Christmas – a holiday classic in a modern, simpler form that always impresses guests.
Ingredients:
Ingredients for the poppy seed mass:
- 350 ground poppy seeds,
- 3 eggs,
- 120 g sugar,
- a spoon of semolina,
- 50 g raisins,
- 50 g walnuts,
- a teaspoon of almond flavor,
- milk (for soaking the poppy seeds).
Ingredients for the cheese mass:
- 600 g cheesecake cottage cheese (ground),
- 3 eggs,
- 120 g sugar,
- 50 g of soft butter,
- a tablespoon of potato starch,
- grated zest of 1/2 lemon.
Ingredients for the crumble:
- 120 g of flour,
- 90 g of butter,
- 60 g of sugar.
How to do it:
1. Prepare the crumble. Combine all the ingredients in a bowl and rub them with your fingers to form a lumpy dough. Put in the fridge.
2. Prepare the poppy seed mass. Pour the poppy seeds into a pot and pour milk over it (about 600-700 ml – so that the poppy seeds are just below the surface). Boil. Cook over low heat until the poppy seeds have absorbed most of the milk. Set aside to cool covered. Strain excess milk.
3. Separate the egg yolks from the whites. Beat the yolks with sugar until light and fluffy.
4. Mix the poppy seeds, semolina, raisins, chopped nuts and almond flavoring into the yolk mixture.
5. Prepare the cheese mass. Separate the egg yolks from the whites. Beat the yolks with sugar until light and fluffy. Combine it with soft butter, then with potato starch and grated lemon zest. Without stopping mixing, add the cottage cheese in batches.
6. In a separate bowl, beat all 6 egg whites until stiff. Gently mix half of it into the poppy seed mixture and half into the cheese mixture.
7. Line a 24×24 cm baking tin with baking paper. Pour the poppy seed mixture into it and smooth its surface. Spread the cheese mass on top. Sprinkle it evenly with crumble.
8. Put the form in the oven preheated to 175°C. Bake for about an hour.
9. Set the baked cake aside to cool and then put it in the fridge for a few hours.
10. Before serving you can sprinkle them with powdered sugar.
Source: Terazgotuje.pl
