Cherry-poppy cake with marzipan

Category: Bakery products
Cherry-poppy cake with marzipan

Ingredients

Dough:
Wheat flour 100 g
Salt pinch
Sugar 100 g
+ 3 tbsp. l.
Eggs 4 things.
Vanilla sugar 2 sachets
Almonds (finely ground) 2 tbsp. l.
Baking powder 1 tsp
Cream:
Canned cherries 1 jar
(720 ml)
Dry vanilla pudding
(for 1/2 l milk)
1 pack
Cream fixer 1 sachet
(8 g)
Cream (30% fat) 350 ml
Baking poppy
(ready mix
125 g
Apricot jam 3 tbsp. l.
Marzipan mass
(ready roll)
300 g

Cooking method

  • Separate the whites from the yolks and beat, adding 3 tablespoons of water and a pinch of salt, into a strong foam.
  • Continuing to beat, gradually add 100 grams of sugar and 1 bag of vanilla sugar.
  • Drive the yolks into the protein mass, adding one at a time.
  • Mix the flour, almonds and baking powder and add gradually to the egg mass.
  • Pour the finished dough into a split mold (26 cm), lined with baking paper and oiled.
  • Willingness to check with a wooden stick.
  • For the cream:
  • Drain the juice from the cherries into a saucepan, dry the cherries.
  • In a bowl, combine dry vanilla pudding and 2 tablespoons of sugar. Add 4 tablespoons of cherry juice and mix well. Boil the remaining juice.
  • Stirring constantly, pour in the pudding mass and boil over low heat for one minute (stirring all the time with a whisk!).
  • Remove from heat and add cherries, stir and leave to cool.
  • Cut the cooled biscuit carefully to make 3 cakes.
  • Put the first cake in a mold ring (on a platter).
  • Place the cooled cherry cream on top and cover with the second crust. Refrigerate while poppy cream is cooking.
  • Mix a packet of vanilla sugar, 1 tbsp of sugar and a cream fixer.
  • Beat the cream, gradually adding the prepared mixture.
  • Add the poppy seed mixture to the whipped cream, mix gently and place on the second crust.
  • Put the cake in the refrigerator for 30 minutes, and then carefully remove the split ring.
  • Put the third cake layer on top and grease, slightly warmed up, with confiture.
  • Unroll the marzipan (rolled) gently and cover the cake. Separate the cellophane and lightly press the marzipan on top and to the sides of the cake, trim off the excess.
  • Decorate the cake on top to your liking.
  • My comments:
  • If you do not have marzipan mass, then it can be replaced with white chocolate frosting.
  • For glaze:
  • 100-120 ml cream
  • 2 tablespoons of plums. oils
  • 300-330 gr white chocolate
  • vanilla essence
  • 1 tbsp lemon juice
  • Heat the cream with butter, but do not boil. Add broken white chocolate there and stir until dissolved.
  • Add lemon juice and vanilla, mix well.
  • Cool slightly and cover the cake with this mass. Put the cake in the refrigerator for 1 hour.

Time for preparing:

Bake for 20-25 minutes.

Cooking program:

Preheat the oven to 200 degrees Celsius.

Note

The recipe is taken from the magazine "Rezepte pur".

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