:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/nEnXRFI1G8svX6BIRPM_/3776bab3fae0044b0a4de7fbdd4706.jpeg "Poppy Seed Cake with Cherry Jam")
Poppy Seed Cake with Cherry Jam
A delightful dessert combining poppy seeds and cherries.
Ingredients
Often
- 150 g special fine flour
- 50 melted butter
- 50 g With
- 1 pcs egg
- 1 ts baking soda
- pinch Alone
Filling
- 100 g Spreadable butter
- 250 g Lumpy cottage cheese
- 100 g ground poppy seeds
- 1 pcs egg
- 50 g With
- 50 g Vanilla protein or more sweeteners
- 50 ml milk
- 1 packing vanilla sugar
- 1 tablespoon Golden spike vanilla pudding powder
Icing
- 200 g Cherry jelly allnutrition
- 1 tablespoon Golden spike
- 2 tablespoon water
- Optional sweetener
Latest flyers
Directions
Mix all the ingredients for the dough. Hand-knead the dough and place it in the refrigerator for half an hour. In the meantime, prepare the filling. In a bowl, mix the poppy seeds, vanilla sugar, protein, and milk. In another bowl, mix the cottage cheese with spreadable butter, egg, and honey. Mix both mixtures together. Line a round 20 cm diameter tin with baking paper. Spread the prepared dough at the bottom and edges (you can also roll it out). Prick the dough with a fork and fill it with the filling. Bake at 170 degrees for approximately 45-50 minutes. After baking, let it cool in the oven with the door slightly open. For the glaze, mix the golden pheasant in water in a bowl. Put the jam in a pot, add the mixed golden pheasant with water. If you like, you can sweeten it and cook until it thickens. Layer it on the cooled cake and place it in the refrigerator.
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