Description
Girlfriend ordered a cake for a birthday. Knowing that she is a lover of baking with poppy seeds, I settled on this recipe. Delicate, delicious and beautiful cake turned out! But it wasn't just me! Hints and tips my girlfriends Ira (Rusenica) and of Masha (Mary Stone) helped me to cope with the task. I would love to buy them a slice of this beautiful cake! Help yourself and you, my dear cooks!
Ingredients
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Chicken egg
5 piece
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Sugar
180 g
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Salt
1 pinch
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Mac
200 g
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Flour
100 g
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Leavening agent
0.5 pack
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Water
5 Tbsp
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Marzipan
200 g
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Jam apricot
150 g
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Compote
800 can
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Jelly
1 pack
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Sugar
1 tsp
Cooking
Whisk the eggs with the sugar, in a minute add 5 tablespoons of hot water. Vzbit in a solid foam. Without stopping the mixer, add all the poppy seeds and the flour with the baking powder. ( a tablespoon)
The bottom of the cake form (24cm.) lay a baking paper. Pour the batter. Bake in preheated oven at 160 for 45 minutes.
The form with the finished cake remove from oven and immediately place 4 cups, turning upside down. The form is not removed! Leave it to cool down! Here's a secret to me ( and to all of you on the website) was prompted by the Ira (Rusenica). Biscuit will remain high and the middle will not fail.
The cooled cake to release from the ring mold, remove the paper. Leave the cake to rest for a minimum of 5 hours.
Cut the biscuit in half.
Apply on the lower part of the 3st cake. spoon apricot jam. Flatten with a knife.
Cutting Board sprinkle with powdered sugar. Roll out the marzipan to a circle with a diameter equal to the diameter of the cakes.
Spread the marzipan on the jam.
Apply a layer of jam onto the marzipan. Flatten with a knife. Cover with second Korzh.
Put the ring shape on the cake. Lubricate the top of the cake remaining apricot jam.
Pour the syrup with the apricot compote. Syrup not to drink! It is still useful to us!
I stewed with the halves of apricots. If you have the whole apricots, cut in half, remove the stone. Lay halves of apricots (Cut down) on the housing.
Prepare the jelly. We need 200g of syrup, if you have less, add water. Add 1 teaspoon sugar and 1 packet jelly crystals 12 g. Bring to a boil, remove from heat and still warm jelly to pour over the apricots. Cake to cool, I left overnight in the refrigerator.
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