The beauty of this dessert is that no flour is used in its preparation. This facilitates not only the cooking process, but also the cake itself - it turns out to be incredibly tasty and lighter in calories.
It is necessary
- For biscuit:
- - 200 grams of sugar;
- - 200 grams of butter;
- - 125 grams of any roasted nuts;
- - 230 grams of poppy;
- For sea buckthorn filling:
- - 100 ml of water;
- - 300 grams of sea buckthorn jam (can be replaced with another);
- - 30 grams of gelatin
- For decoration:
- - any seasonal berries / fruits;
- - 30 grams of poppy;
- - fresh mint leaves (optional)
Instructions
Step 1
Pre-fry the nuts, grind with a blender and combine with poppy seeds.
Step 2
Separate the whites from the yolks. Beat the whites until stable peaks, gradually stirring in half of the total sugar portion. Mix the rest of the sugar with butter and beat well with a mixer. Continuing to beat, combine the mixture of nuts and poppy, and then the yolks.
Gently mix the whites into the dough without letting them fall.
Step 3
Grease a bowl of a multicooker with oil and pour out the resulting dough. In BAKE mode, cook for 50 minutes.
Cool the sponge cake in a slow cooker so that it does not lose its splendor.
Step 4
Place the chilled cake in a split form. Pour the sea buckthorn filling on top. Leave in the refrigerator for a couple of hours to harden.
Step 5
Remove the cake from the mold and sprinkle the sides with poppy seeds. We decorate the top of the cake at our discretion.
