A real summer cake with an abundance of berries is not a reason to gather the whole family over a cup of fragrant tea!
It is necessary
- - 35 g of poppy;
- - 150 g wheat flour;
- - 110 g of almonds;
- - 1, 5 tsp baking powder;
- - a pinch of salt;
- - 110 g soft butter;
- - 100 g of sugar;
- - 1, 5 tsp vanilla sugar;
- - 3 large eggs;
- - 1, 5 tbsp. almond (nut) liqueur;
- - 400 g of berry mixture;
- - 25 g of almond petals;
- - 50 g of apricot jam.
Instructions
Step 1
The poppy should be ground. Do the same with almonds: send them to a coffee grinder or kitchen processor with a small amount of sugar from the total amount of sweetener so that the mass does not turn into a nut butter!
Step 2
In a large bowl, combine poppy seeds, ground almonds, wheat flour, salt and baking powder.
Step 3
Use a mixer to whisk the butter, which should be taken out of the refrigerator in advance so that it softens, into a light cream with added sugar (this will take about 3 minutes). Beat in the eggs in turn, mixing thoroughly until smooth after each. Add the nut liqueur last.
Step 4
Combine the dry and liquid components of the dough, mix thoroughly and add two-thirds of the total amount of berries (the rest will go to decorate the baked goods). If using frozen mixture, do not thaw!
Step 5
Preheat the oven to 190 degrees and prepare a suitable dish by greasing it with butter. Pour the dough into it and smooth it out with a wet spatula. Garnish with the remaining berries on top and place in the hot oven for 40 minutes. Allow finished baked goods to cool completely and only then remove.
Step 6
Lightly fry the almond petals and heat the jam in the microwave. Brush the top of the pie with jam and sprinkle with almonds. Portion and Serve!
