Ingredients for 12 pieces:
For the base:
50 g butter
3 eggs
75 g icing sugar
salt
75 g flour
25 g cornflour
For the topping:
8 sheets white gelatine
500 g whole milk yoghurt
125 g icing sugar
4 tbsp poppy seed mixture, ready to bake
350 g whipped cream
1 sachet clear cake glaze
1/8 l cherry juice
2 tbsp sugar
750 g mixed berries
Also:
200 g fresh mixed berries for decoration
Preparation:
1. For the pastry, melt the butter. Beat the eggs, 75 g icing sugar and 1 pinch of salt until fluffy. Sift flour and starch over the mixture and fold in with the butter. Pour the dough into a springform pan (26cm diameter) lined with baking parchment and bake in the preheated oven at 175°C (fan oven 150°C) for 20 minutes. Leave to cool.
2. For the poppy seed cream, soak and squeeze out the gelatine. Mix the yoghurt, icing sugar and poppy seed mixture. Stir in the gelatine. Whip 250 g cream until stiff and fold into the cream.
3. Halve the sponge cake horizontally, spread the cream on the bottom layer and place the second layer on top.
4. Mix the cake glaze with the cherry juice and sugar, bring to the boil and stir in the berries. Pour onto the top cake layer and chill.
5. Whip the remaining whipped cream until very stiff, fill into a piping bag with a star-shaped nozzle and decorate the cake with a ring of cream dots. Decorate with fresh berries if desired.
Preparation time approx. 80 minutes plus baking time approx. 20 minutes.
Nutritional values per piece approx.:
Calories: 374
joules: 1569
Protein: 6,7 g
Fat: 16,3 g
Carbohydrates: 49.6 g
(FoodCentrale by ddp images)
