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The gray is soaked in warm milk for half an hour.
Beat the eggs hard, gradually add the oil, sugar, poppy seeds and semolina together with the milk. At the same time, add the baking soda quenched with lemon juice.
Mix until it becomes a homogeneous composition. Pour into a pan greased with oil and lined with flour (or tray covered with baking sheet).
Bake at the right heat until it passes the toothpick test.
Allow to cool in the pan, sprinkle with powdered sugar.
Cake with poppy seeds and chocolate
For the countertop:
& # 8211 3 eggs
& # 8211 150 gr sugar
& # 8211 150 gr flour
& # 8211 2 tablespoons water
& # 8211 100 ml oil
& # 8211 1 sugar vanilla
& # 8211 1 teaspoon baking powder
& # 8211 2 tablespoons mac
For the cream
& # 8211 150 gr unsweetened liquid cream
& # 8211 100 gr dark chocolate min 55% cocoa
& # 8211 50 gr milk chocolate
& # 8211 140 gr sugar
& # 8211 50 gr butter
For syrup: a glass of peach juice from the compote
For decoration:50 gr white chocolate
Beat whole eggs foam using the mixer. Add sugar and vanilla sugar and mix for another 4-5 minutes.
Add water, oil and then the 2 tablespoons of poppy seeds, using a spatula.
At the end, gradually add the flour mixed with baking powder, mixing gently.
Pour into a tray lined with baking paper or Al foil. and put in the preheated oven at 175 degrees for 30-35 min.
(if you want a higher countertop you can double the quantities, or use a smaller tray, I preferred a thinner countertop)
In the meantime, we start with the cream. Put the liquid cream mixed with sugar on the fire and let it boil for 2-3 minutes, stirring. Remove from the heat and gradually add the finely chopped chocolate, stirring until everything melts. At the end we add the butter cut into pieces, also stirring until it melts.
Refrigerate for about an hour, stirring occasionally.
We cool the cooled top with peach juice and leave it to cool for 20-30 minutes.
Then pour the cream over the counter, level and garnish with white chocolate.
Leave in the fridge for 2-3 hours or even overnight. (it can be served immediately but for a perfect taste it is preferable to let the chocolate harden and the top to pull its syrup well)
Serve the next morning with an aromatic coffee.
I hope I convinced you that it is a very delicious cake.
& # 8211 8 tare eggs
& # 8211 6 tablespoons natural sweetener Green Sugar (or sugar)
& # 8211 6 tablespoons flour
& # 8211 3 tablespoons cocoa
& # 8211 3 tablespoons mac
& # 8211 1/2 envelope baked powder
& # 8211 400 gr fruit (cherries, blackcurrants, other fruits)
& # 8211 200 gr dark chocolate
& # 8211 1 cup small milk
& # 8211 1 salt powder
Keep the ingredients for 2 hours at room temperature.
We prepare a tray with baking paper. We turn on the oven.
Spalam ouale. Separate the yolks from the whites. In a bowl, using a mixer or whisk, whisk the egg whites with a pinch of salt. When the foam becomes firm, add the sweetener and continue mixing. Add the yolks, one by one, continue mixing.
Mix flour with cocoa and baking powder and add to the egg mixture. Sprinkle the poppy seeds and mix lightly with a spatula until the composition is homogeneous. Pour into the pan, level lightly.
We roll the fruits a little in flour and sweetener and then we shake them and place them over the composition.
Bake everything in the preheated oven over medium heat for about 40 minutes.
After 40 minutes, open the oven, insert a toothpick in the middle of the countertop. If it comes out clean, it means that the top is baked and we can take it out of the oven. If it doesn't come out clean, let the countertop bake for another 5-10 minutes. Remove from the oven, let it cool a bit, then remove the top, open the baking paper and let it cool completely on a grill.
Melt the chocolate together with the milk, on a steam bath, mix until it becomes homogeneous and glaze the cooled cake. Let cool until ready to serve. Portion with a sharp knife.
Fresh cake with poppy seeds
Tender poppy cake, perfect for those of you who love poppy seeds or want to try a new taste. It is true that this tender poppy cake is not for everyone, it is possible to put it aside if you are not a very good friend with poppy seeds.
I made it after I bought a piece of cake from a pastry shop in Bistrita and ladies, how much I liked it! I found the same taste I knew from Bistrita. She was fantastic, but she wasn't very successful in my family, being the only one she liked. Maybe because popcorn is not widely used in our country, so it's a strange combination of taste.
If you don't like poppy seeds either, but I wanted something tender, you can try the tender apple cake, just click on the picture and you will get the recipe.
tender apple pie
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Mix the egg whites with a pinch of salt, add the sugar and mix until it becomes a glossy and hard meringue. Add the dry ingredients that we mixed in a bowl. Mix with a spatula, then divide the composition into 2 trays lined with baking paper (same size) that we will bake in the preheated oven, until they pass the toothpick test. Let cool well.
Mix the egg whites with a pinch of salt, add the sugar, mix until it becomes a glossy meringue, add the 2 tablespoons of oil gradually then add the flour mixed with baking powder, mix well with a spatula. We pour the composition in a tray lined with baking paper (in the same tray in which we baked the poppy leaves). Bake in the preheated oven until it passes the toothpick test. Let cool well. Cream In a saucepan with a thick bottom (cauldron) put the milk on the fire in a bowl, mix the yolks with the sugar, pudding powder, add the warm milk and mix well. Pour the composition into the pan and put on the fire, stirring constantly until it thickens. Cover with foil and let cool. Mix the soft butter a little, then gradually add it to the cream, finally add the vanilla essence.
Place the first poppy leaf - 1/3 vanilla cream-meringue leaf-1/3 cream-poppy leaf - cream and on top, grate the white chocolate.