This light and airy cake will not add kilograms on the waist, but will bring unforgettable pleasure to you and your guests.
It is necessary
- For the test:
- - 100 grams of wheat flour;
- - 100 grams of granulated sugar;
- - 50 grams of confectionery poppy;
- - 4 eggs.
- For the cream:
- - 1 glass of heavy cream 33% fat (or more);
- - half a glass of powdered sugar.
- For filling:
- - 2 glasses of raspberry jam;
- - 1 tablespoon of sugar;
- - 200 grams of fresh raspberries;
- - mint leaves for decoration.
Instructions
Step 1
Making a biscuit
Mix flour and poppy seeds. Beat eggs with a mixer, gradually adding sugar, and then mixture of flour with poppy seeds. Line the round dish with greased baking paper. Pour the dough and place in an oven preheated to 200 degrees. Bake for 25-30 minutes. Put the finished biscuit out of the mold, cool, and then cut across into three cakes.
Step 2
Cream preparation
Beat the chilled cream and icing sugar until thick. Transfer the cream to a pastry bag.
Step 3
Assembling the cake
Grease the top of each cake with raspberry jam. Place the cream on the bottom cake in a circle in the form of three rings - small, medium and large. Spread some of the raspberries between the rings, sprinkle with sugar. Cover with the second cake and repeat the same steps. Place the third cake on top, garnish with the remaining cream, raspberries and fresh mint leaves. Refrigerate.
