Interesting blueberry-poppy cake, be sure to try.
It is necessary
- Poppy seed biscuit:
- - poppy seeds - 250 g
- - 200 g butter (butter)
- - Mistral sugar - 250 grams
- - 7 eggs
- - fried pistachios - 125 grams
- Blueberry filling:
- - blueberries - 300 g.
- - Mistral sugar - 100 grams
- - gelatin - 30 g.
- - water - 150 ml.
- Decoration:
- - fresh blueberries
- - poppy - 50 g.
Instructions
Step 1
Grind the fried nuts in a blender into flour, combine with poppy seeds and mix. Sponge cake: plum. Beat butter and 1/4 part of sugar with a mixer until white. Whisking, add the yolks and this mixture. Beat for another 1 minute. Beat the proteins separately with a mixer, add the remaining sugar into it in small portions. Continue to beat until firm. Carefully mix the whipped protein into the dough.
Step 2
Put the dough in a covered mold with parchment paper in an oven preheated to 160 degrees. Bake for 60 minutes. Cool the finished biscuit in a mold at room temperature.
Step 3
Filling: gelatin for 30 min. soak in cold water, then dissolve in a water bath. Mash blueberries, mix with sugar, strain, bring to a boil. Remove from heat, pour melted gelatin into it in a thin stream. Cool to room temperature.
Step 4
Pour the chilled pouring on top of the poppy biscuit, just do not remove it from the mold. Let it freeze in the refrigerator. Take the cake out of the mold. Decorate: sprinkle the sides of the cake with poppy seeds. Decorate the top with fresh blueberries.
