Ingredients.
For the poppy seed cakes:
- 8 proteins
- 100 g sugar
- 250 g flour
- 1 packet of baking powder from the «EKO» brand»
- 3 tbsp poppy seeds
For the sponge cake:
- 8 egg yolks
- 2 eggs
- 120 g sugar
- 200 g flour
- 1 packet of baking powder from the «EKO» brand»
For the pink mixture:
- 100 g sugar
- 500 ml of water
- 2 packets of cherry jelly
- 500 ml of sour cream
- Sour cream thickener from the «EKO» brand — as per the instructions
Preparation
To make the poppy seed cakes, whisk the egg whites with the sugar until stiff peaks form. Add the flour and baking powder, mix gently, then add the poppy seeds and mix gently once more. Divide the finished batter into two parts and bake two cakes until done.
For the sponge cake, beat the egg yolks, eggs and sugar until light and fluffy. Then sift the flour together with the baking powder and gently fold in until smooth. Bake the sponge cake until done and leave to cool.
To make the pink mixture, place the water and sugar on the hob. Once the mixture comes to the boil, add the cherry jelly and stir until completely dissolved. Leave the mixture to cool, but do not let it set. Separately, whip the sour cream with the thickener from TM «EKO», then gradually add the cooled jelly and gently stir until you have a smooth, delicate mixture.
Next, assemble the cake by alternating layers of poppy seed sponge, sponge cake and the pink filling, as shown in the video. Place the finished dessert in the fridge overnight so that it sets properly, soaks through and becomes even more delicious.
It tastes better with ECO!