A pretty easy recipe for a seriously delicious cake. A good idea for weekend gourmet pleasures when you have a little more time for yourself and your loved ones.
Preparation: Beat the eggs with the sugar until the mixture foams and rises. Stir in sifted flour and baking powder. Bake the biscuit at 175 °C for 40 minutes. For the cream, heat the cream and dip the chocolate into it. When it dissolves, stir the melted gelatin into the mixture. Cool the cream overnight. Pour boiling milk over the poppy seeds. Mix a spoonful of honey into the cream. Cut the biscuit and spread it with cream. Leave the cake in the refrigerator for a few hours so that the filling hardens.
Ingredients – Chocolate cake with poppy seeds
Dough for sponge cake:
10 eggs, 10 spoons of sugar and flour and baking powder.
Filling:
1 liter of sweet cream, 600 g of edible chocolate, 100 g of finely ground poppy seeds, 3 dcl of milk, 1 tablespoon of honey
