🍰 Poppy Seed Almond Cake

Name: Poppy Seed Almond Cake
Total time: 30 min
Yield: 4 servings
Ingredients: 90 g Butter; 6 Eggs; 150 g Whole cane sugar; 150 g Wheat flour Type 1050; 110 g Poppy seeds; 400 g Whipping cream; 2 Sachets Whipping cream stabilizer; 1 tbsp Powdered sugar from whole cane sugar; 1 tsp Cinnamon powder; 200 g Quark (20 % fat); 200 g Almond sticks

344 kcal · 30 min · 4 servings

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Ingredients

90 g Butter
6 Eggs
150 g Whole cane sugar
150 g Wheat flour Type 1050
110 g Poppy seeds
400 g Whipping cream
2 Sachets Whipping cream stabilizer
1 tbsp Powdered sugar from whole cane sugar
1 tsp Cinnamon powder
200 g Quark (20 % fat)
200 g Almond sticks

Instructions

1. Melt the butter in a pot over low heat.
2. Separate the eggs. Use only the egg yolks.
3. Whisk the egg yolks with the sugar over a hot but not boiling water bath.
4. Beat the mixture until it is thick and creamy.
5. Sift the flour over the cream.
6. Do not stir.
7. Add the lukewarm butter to the mixture.
8. Beat the egg whites into a stiff foam.
9. Take one third of the egg white foam.
10. Gently stir the egg white foam and 100 g of poppy seeds into the egg cream.
11. Add the remaining egg white foam to the lightened mixture.
12. Fold in the egg white foam carefully.
13. Grease the springform pan if necessary.
14. Fill the sponge batter into the springform pan.
15. Smooth out the mixture.
16. Bake the cake in the preheated oven at 180 °C (convection 160 °C; gas: level 2–3).
17. Bake the cake for about 35 minutes until golden brown.
18. Remove the finished cake from the oven.
19. Loosen the edge with a knife.
20. Remove the cake ring.
21. Turn out the sponge.
22. Let the sponge cool completely on a cake rack.
23. Cut the sponge horizontally into halves twice.
24. Beat the cream with cream stabilizer, powdered sugar and cinnamon powder until stiff.
25. Stir the quark into the cream.
26. Spread one cake layer thickly with the cream.
27. Place the second cake layer on top.
28. Spread the second layer thickly with cream as well.
29. Place the third cake layer on top.
30. Press the third layer down slightly.
31. Cover the entire cake with the remaining cream.
32. Toast the almond sticks in a pan without fat.
33. Sprinkle the cake with the remaining poppy seeds.
34. Sprinkle the cake with the roasted almond sticks.
35. Sieve the edges with cinnamon powder.
36. Place the cake in the refrigerator for at least 1 hour.
37. Serve the cake well chilled.
38. Cut the cake into pieces.

Nutrition per serving

kcal: 344
Protein: 10 g · Fett/Fat: 25 g · Carbs: 20 g