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Poppy Seed - Marzipan - Cream Pie
Sunday's coronation. A cake highlight in your mouth.
The poppy seeds are in the sponge mixture, decorated with cream and crowned with marzipan. There is also an evil variation.
DOUGH:
4 eggs
4 tbsp warm water
1 packet of vanilla sugar
150 g sugar
125 g sieved flour
2 tsp baking powder
125 g freshly milled poppy seed
FILLING:
500 ml whipped cream
50 g sugar
2 packets of cream “stiffener”
200 g marzipan
sieved icing sugar
Beat egg-whites with a dash of salt until very stiff, and store in the fridge.
Mix egg-yolks, water, sugar, and vanilla sugar, and whisk immediately until the mass becomes creamy. Do not wait when yolks and sugar have been combined, because the yolk will then be “burned”.
Carefully add a mix of flour and baking powder. Also add the poppy seed.
Put dough in a cake form with baking paper. Mix dough with the stiff yolks.
Bake immediately at 175 °C for 25 min in a pre-heated oven.
Take the cake form out of the oven, and let it cool off. Remove the cake out of the form, and cut it across into halves.
Put cold cream into a cold pot. Beat while carefully adding sugar and cream “stiffener”. Spread out 2/3 of the stiff cream onto the first cake part. Put second cake part onto it, and spread out rest of the cream on the top. For decoration, store a tiny leftover of cream.
Knead the marzipan with icing sugar, and roll it out. Place it on the top of the pie. Decorate the marzipan top with cream.
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