Nov 14 2011
Product set:
400-500 gr flour 200-250 gr margarine 180-200 gr sugar 2 egg yolks 50 gr sour cream
1 pack baking powder
1 lemon
For filling:
250g ground poppy seeds 150g flour 200g sugar 1 pack of baking powder 3-4 tablespoons of sour cream 2 egg whites 1 pack of vanilla sugar,
1 teaspoon grated lemon zest.
Glaze:
200 gr chocolate 100 gr cream
50 gr butter
Cooking method:
Prepare shortbread dough
Grind the yolks with sugar
Add margarine, sifted flour with baking powder, vanilla sugar.
Knead soft elastic dough with sour cream
Devide into two parts.
Filling:
Grind poppy seeds, Add sugar, flour, 2 teaspoons of baking powder Sour cream, grate lemon zest from one lemon if desired At the end add 2 whipped egg whites, vanilla sugar
Mix everything
Cover with baking paper (I have a 19x32 shape)
roll out the dough into shape
Put the poppy filling on the dough
Cover with a second cake, prick the cake in several places with a fork on top,
so that the filling in the middle is well baked.
Bake at 200 degrees for about 40-50 minutes.
Check with a wooden stick.
Glaze:
Warm up the cream. Do not boil Dissolve chocolate
Add soft butter.
Top the dough with chocolate icing
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