Christmas poppy seed cake

  • ingredients
  • 1 pack (400 g) Baking mix for sand cake
  • 200 g soft butter or
  • Margarine
  • 3 Eggs (size M)
  • 1 pack (250 g) poppy seed back
  • 200 g white couverture
  • 50 g marzipan raw mass
  • 25 g Icing sugar
  • 1 EL Apricot jam
  • 4 EL Poppyseed for garnish
  • 12 small, red sugar balls
  • ground pistachios
  • Fat and flour
  • slide
90 minutes
Put the baking mixture in a bowl. Add the fat and eggs and stir everything with the whisk of the hand mixer for about 4 minutes until creamy. Pour half of the dough into a greased one , fill the loaf pan (approx. 30 cm long) with a little flour and spread it on.
Stir the poppy seed filling into the remaining dough, pour onto the light dough and smooth Bake the tin in the preheated oven (electric stove: 175 ° C / gas: level 2) for about 65 minutes. Leave the cake in the tin for about 10 minutes, then remove it from the tin and let it cool completely.
Melt the couverture in a hot water bath, pour evenly over the cake and let it set a little. Knead the marzipan and powdered sugar n and roll out thinly between 2 layers of film. Approx. Cut out 20 small stars.
Brush the stars with jam, sprinkle with poppy seeds. Place a sugar ball on each star. As soon as the couverture is half-firm, divide the box cake into approx. 12 triangular pieces. Put 1 asterisk on each piece.
Let the couverture dry completely. Makes about 12 pieces.
1 portion approx:
  • 500 kcal
  • 2100 kJ
  • 7 g protein
  • 27 g fat
  • 54 g carbohydrates


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