Poppy Seed Cake with Raspberries and White Chocolate
Poppy Seed Cake with Raspberries and White Chocolate. An extremely beautiful, tasty and juicy cake. The combination of white chocolate, everyone’s favorite poppy and refreshing juicy raspberries is a hit.
Category: Cakes
Sponge dough:
– 3 eggs
-1 teaspoon of vanilla
– 150g of sugar
– 100g of white chocolate
-100g of butter
-200g ground poppy seeds
– 1 baking powder
– 80g of milk
– 100g of flour
– 200g of raspberries
For the dressing:
– 100ml of milk
To decorate:
– 100g of white chocolate
– Some fresh raspberries, blueberries and currants
Procedure:
1. Separate the whites from the yolks. Add sugar and vanilla to the egg yolks and beat with a mixer until foamy.
2. Melt the chocolate and butter in steam, stirring constantly.
3. Mix poppy seeds and baking powder and add to the mixture of melted butter and chocolate.
4. Mix until everything is combined, then add milk to the poppy seeds.
5. Sift the mixture with the poppy seeds into the beaten egg yolks and add the flour and mix until everything is combined into a smooth mass without lumps.
6. Add a pinch of salt to the egg whites and beat with a mixer until stiff
7. Gradually add beaten egg whites to the mixture with poppy seeds. Stir slowly so that the mixture remains airy
8. Pour into a round mold with a diameter of 25 cm, which we lined with baking paper. Arrange the raspberries on the surface
9. Bake the cake in a heated oven at 180°C (360°F) for about 40 minutes
10. Pour cold milk over the hot cake, and when it cools down, decorate it with melted white chocolate and fruit
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Bon appetite !!!
