Gluten free: Slice vanilla poppy seeds
I adore poppy seeds, cream cakes too. When Natalia posted the photorecipeon instagram, i was sorry i don’t have a poppy at home. It looked so tempting that I immediately wanted to make it. Still, I had to be patient and reconcile business commitments with grocery procurement. The recipe is very simple and will not take you much time, and the end result is perfect.
- 8 egg whites
- a pinch of salt
- 120 g of sugar
- 200 g ground poppy
- 1 tablespoon Schar mix B flour
- 12 g baking powder
Add salt to the egg whites and mix them into solid snow, gradually adding sugar. Mix poppy seeds, flour and baking powder and carefully mix with egg whites into the egg whites. Pour the mixture into a 33 x 38 cm tin lined with baking paper. Bake for about 20 minutes in an oven preheated to 180 ° C (check with a toothpick if it is baked).
- 700 ml of milk
- 8 egg yolks
- 120 g of sugar
- 100 g Dr. Oetker gluten-free density
- 1 tsp vanilla paste
- 150 g of softened butter
- grated chocolate (for decoration)
Mix the egg yolks with the sugar. Add vanilla paste and thickener and 200 ml of milk. In another bowl, boil 500 ml of milk. Add the egg yolk mixture to the boiled milk and cook, stirring constantly, with a whisk (or mixer) until the mixture thickens. Cover the surface of the cream with cling film (to prevent crusting) and allow the cream to cool completely. Mix the cold cream briefly and add the softened butter and mix until the ingredients are combined.
Cut the cooled biscuit on the shorter side into 4 equal parts. Place one piece of biscuit on a serving tray and coat it with 1/4 of the cream. Place another biscuit on top of the cream and coat with 1/4 of the cream. Place the third biscuit on the cream and coat with 1/4 of the cream. Place the last biscuit on top and coat the top and edges with the rest of the cream. Sprinkle with grated chocolate and refrigerate for a few hours or overnight.
To all blog readers, all the best in the upcoming 2018,
lots of health, love and joy!