Description
Long before Christmas the house starts to smell wonderful festive, special pastries, the recipes of which are passed on from generation to generation. The menu is planned in advance, purchased products and for the week before Christmas baking starts. Offer a recipe of poppy seed cake (Polish cuisine) from Victoria POPIN is moderately sweet poppy cake delicate texture. For me it is still more pie, but the author - the cake! In Polish Tort makowy
Ingredients
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Milk
750 ml
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Mac
450 g
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Chicken egg
5 piece
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Butter
150 g
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Sunflower oil
400 ml
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Flour
500 g
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Walnuts
30 g
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Almonds
30 g
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Apple
3 piece
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Raisins
100 g
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Crackers
2 Tbsp
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Syrup almond
1 tsp
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Leavening agent
10 g
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Honey
2 Tbsp
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Orange zest
2 Tbsp
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Sugar
300 g
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Dark chocolate
200 g
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Cream
100 ml
Cooking
Mac pour boiling water, leave for 10 minutes, drain the water.
Poppy pour the milk and bring to boil on a slow fire.
Remove from heat, allow to cool completely and drain.
Preheat the oven to 180 ° C. Separate the yolks from the whites. Beat egg whites with 100 g sugar until stiff peaks.
Butter and vegetable oil, beat until smooth with egg yolks, honey and sugar. Yolks, sugar (200 g), vegetable oil add portions to butter! The amount of sugar and oil (vegetable and cream) to reduce not necessary, it is abridged version of!
Dried fruit, nuts, wash, grate the zest.
To beaten egg-oil mixture to add a little of the breadcrumbs, mix well.
Add the grated apples, poppy seeds and remaining ingredients (without flour). Mix well.
Add the sifted flour with the baking powder. Mix well.
Add to three beaten egg whites after the first addition of protein stir vigorously after the second and third - neat!
That's ready for baking the dough!
Form (26-28 cm in diameter) I oil not smeared, and made the bottom and sides with baking paper, fill with dough, the top is leveled with a silicone spatula.
Put the form with the dough in the preheated oven and bake until tender 50-60 minutes, checking the readiness with a toothpick stuck in center of cake should come out dry. The surface of the cake towards the end of baking crack, as it should be. Remove pie and let cool slightly in shape, then get it from the form and give to cool completely on wire rack.
Melt the chocolate with cream (10-33% fat) and butter at low temperature with constant stirring or in a water bath. Generously pour the cooled chocolate cake. Decorate according to your taste.
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