Prepare a cake that has no equal.
Ingredients
- Poppy seeds: 1 cup
- Milk: 1 and 1/4 cups
- Sugar: 1 cup
- Classic breadcrumbs: 3 tablespoons
- Tea biscuits (ground): 2 tablespoons
- Chopped almonds: 50 grams
- Dark chocolate: 30 grams
- Eggs: 5-6 pieces
- Baking powder: 1 teaspoon
- Lemon juice: 3 tablespoons
- Almond extract: 4-5 drops
For the Cream:
- Mascarpone cheese: 300 grams
- 30% cream: 150 grams
- Powdered sugar: 60 grams
- Lemon juice: 1 tablespoon
Additionally:
- Chocolate glaze
- Chopped almonds
- Sliced almonds
Preparation
Rinse the poppy seeds and soak them in boiling milk, then let them cool. Drain and grind the poppy seeds twice using a grinder with a fine sieve or a food processor. Whisk egg yolks with sugar until light and creamy, then mix in lemon juice and almond extract. Gradually add poppy seeds, breadcrumbs, tea biscuits, baking powder, finely chopped almonds, and grated chocolate to the egg yolk mixture.
Mix everything thoroughly and gently fold in stiffly beaten egg whites. Transfer the batter to a springform pan lined with parchment paper and place it in a preheated oven. Bake (until a toothpick comes out clean) for 45-60 minutes at 175-180 degrees Celsius. Once fully cooled, carefully slice the cake into 2 layers.
Prepare the cream. Whip the cream until stiff, gradually adding powdered sugar towards the end. Mix the cream (in batches) with the mascarpone cheese previously mixed with lemon juice. Then, place the first cake layer, spread it with the cream, and cover it with the second layer. Spread the chocolate glaze over the top, generously sprinkle with chopped almonds, and chill thoroughly in the refrigerator.
