Today I propose to prepare the air poppy seed cake. Among all tested me earlier recipes poppy-seed biscuit, THIS appears to be the most airy and delicate! All the others were heavy. So here are all the details about my favorite among the poppies! My form is 21 cm in diameter.
Separate the whites from the yolks of the eggs. Proteins whisk with a pinch of salt for 5 minutes, then add some sugar and continue to whisk until fluffy foam.
Add the yolks to the remnants of sugar and also whisk to lighten the weight and increase in volume.
Next, sift the flour and baking powder into a bowl, add the poppy seeds there. Mix well.
Now combine the whites with the yolks, gently mix with a spatula from top to bottom.
Parts add flour. After each portion of flour mix very gently with a spatula.Hot milk combine with butter. Add 1 tablespoon of dough. Knead well until smooth. Add this mixture to the dough, stir. I covered the uniform with parchment. Pour the dough into the mold. Level the top a little and put in a preheated 180 degrees for 40 minutes. Check with a wooden skewer, if dry, remove from the oven.
Will abandon biscuit in the form of minutes on 10. Then take out and put on the grid until cool. Then wrap in plastic wrap and put in the refrigerator, preferably overnight. So the cake will be wetter.