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Print Recipe
Poppy-Raspberry Cake Recipe
I'll treat you to a poppy-raspberry cake today. I used frozen berries that I prepared last summer. The quarantine supplies came in handy! Hot days have begun and such a chilled cake is very useful. Come visit!
Cook Time 60 minutes
Servings
Ingredients
Base:
Raspberry layer:
Poppy seed layer:
On the Top:
Cook Time 60 minutes
Servings
Ingredients
Base:
Raspberry layer:
Poppy seed layer:
On the Top:
Instructions
  1. Grind biscuits, add melted, hot butter. Add the lemon zest. Stir.
    Grind biscuits, add melted, hot butter.
Add the lemon zest. Stir.
  2. The bottom of the form (24cm) is lined with paper. Lay out the cookies and well pressing down with a spoon, distribute over the entire form. In a preheated oven at 180g, bake for 10 minutes. Cool the finished base completely. Put it in the refrigerator.
    The bottom of the form (24cm) is lined with paper.
Lay out the cookies and well pressing down with a spoon, distribute over the entire form.
In a preheated oven at 180g, bake for 10 minutes.
Cool the finished base completely. Put it in the refrigerator.
  3. Prepare the raspberry layer. In a separate saucepan, defrost the raspberries, putting them on a small fire. Do not cook. RUB the raspberries through a sieve. Clean raspberry juice again put on the fire and, adding sugar, bring to a boil.
    Prepare the raspberry layer.
In a separate saucepan, defrost the raspberries, putting them on a small fire. Do not cook.
RUB the raspberries through a sieve.
Clean raspberry juice again put on the fire and, adding sugar, bring to a boil.
  4. Fill the gelatin with water, leave to swell. When the raspberry sweet juice cools slightly add the vanilla extract and swollen gelatin. Stir well and set aside.
    Fill the gelatin with water, leave to swell.
When the raspberry sweet juice cools slightly add the vanilla extract and swollen gelatin. Stir well and set aside.
  5. Prepare the poppy layer. Warm cream (100ml) pour in the gelatin and leave to swell. In a separate bowl, mix the cream cheese, mascarpone, cottage cheese, the remaining 150ml of cream, powdered sugar and poppy seeds. Stir in the swollen gelatin. Stir well.
    Prepare the poppy layer. Warm cream (100ml)
pour in the gelatin and leave to swell.
In a separate bowl, mix the cream cheese, mascarpone, cottage cheese, the remaining 150ml of cream, powdered sugar and poppy seeds. Stir in the swollen gelatin. Stir well.
  6. Put half of the poppy mass on the cooled cake base. On top, stepping back from the edge, in the middle lay out a raspberry layer, which has already started to harden and looks like jelly. Level it out.
    Put half of the poppy mass on the cooled cake base. On top, stepping back from the edge, in the middle lay out a raspberry layer, which has already started to harden and looks like jelly. Level it out.
  7. On top of the entire surface, put the poppy layer, the second half. Put the cake in the refrigerator for at least 5 hours, preferably overnight.
    On top of the entire surface, put the poppy layer, the second half.
Put the cake in the refrigerator for at least 5 hours, preferably overnight.
  8. Prepare raspberry for the top. In a separate saucepan, defrost the raspberries over low heat. RUB through a sieve. Add sugar and starch to the raspberry juice. Constantly stirring to cook the Fudge until it thickens. Cool the Fudge slightly and apply it to the cooled cake. Garnish with fresh raspberries.
    Prepare raspberry for the top. In a separate saucepan, defrost the raspberries over low heat. RUB through a sieve. Add sugar and starch to the raspberry juice. Constantly stirring to cook the Fudge until it thickens.
Cool the Fudge slightly and apply it to the cooled cake. Garnish with fresh raspberries.
  9. You can sit down at the table and enjoy!
    You can sit down at the table and enjoy!
  10. Bon Appetit!
    Bon Appetit!

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