🍽️ Poppy Seed Cream Cake

Name: Poppy Seed Cream Cake
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g cream cheese; 150 g vanilla yogurt; 250 g whipping cream; 8 sheets white gelatin; 150 g raspberry jelly (or raspberry jam); 50 g chopped pistachios; 3 tbsp whipped whipping cream; 100 g raspberries; small mint; 100 g poppy seeds; 50 g ground hazelnuts; 100 g butter; 4 egg yolks; 1 tbsp lemon juice; 4 egg whites; 50 g powdered sugar; 100 g dark couverture chocolate; 75 g whipping cream

523 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

200 g cream cheese
150 g vanilla yogurt
250 g whipping cream
8 sheets white gelatin
150 g raspberry jelly (or raspberry jam)
50 g chopped pistachios
3 tbsp whipped whipping cream
100 g raspberries
small mint
100 g poppy seeds
50 g ground hazelnuts
100 g butter
4 egg yolks
1 tbsp lemon juice
4 egg whites
50 g powdered sugar
100 g dark couverture chocolate
75 g whipping cream

Instructions

1. Beat butter, sugar, and egg yolks until creamy.
2. Stir in lemon juice.
3. Whip egg whites with powdered sugar and a pinch of salt until stiff.
4. Take one quarter of the egg whites.
5. Mix this part with poppy seeds and nuts into the yolk mixture.
6. Gently fold in the remaining egg whites.
7. Line a cake pan with baking paper.
8. Put the mixture into the pan.
9. Smooth the surface.
10. Bake the base at 190 degrees for about 45 minutes.
11. Turn the cake out of the pan.
12. Let it cool completely.
13. Soak 6 sheets of gelatin in cold water.
14. Mix yogurt and cream cheese with sugar.
15. Drain the gelatin.
16. Dissolve the gelatin in a small saucepan over low heat.
17. Take a little of the cream mixture.
18. Mix this with the dissolved gelatin.
19. Stir this portion into the rest of the yogurt-cream cheese mixture.
20. Whip cream until stiff.
21. Fold the cream in.
22. Place a cake ring around the cooled poppy seed base.
23. Spread the cream evenly on top.
24. Smooth out the cream.
25. Refrigerate the cake for about 3 hours.
26. Warm the raspberry jelly while stirring.
27. Strain it through a sieve to remove seeds.
28. Pour about two-thirds of the jelly mixture onto the cream.
29. Smooth the jelly.
30. Let it set in the refrigerator.
31. Remove the cake ring.
32. Spread the remaining jelly on the outer edge of the poppy seed base.
33. Sprinkle with chopped pistachios.
34. Decorate the cake with piped cream.
35. Use a piping tip for the cream.
36. Add fresh raspberries.
37. Add mint leaves.
38. Serve the cake well chilled.

Nutrition per serving

kcal: 523
Protein: 14 g · Fett/Fat: 41 g · Carbs: 27 g