This cake contains the ingredients of poppy seeds, and when cut, the sides are slightly black, and you can feel the fine particles jumping in the mouth after entering the mouth, and the taste is very unique. The practice is said to have spread from Poland to Germany.
Ingredients: The amount of ingredients required for 1 portion of a 24 cm round cake
Ingredients: The amount of ingredients required for 1 portion of a 24 cm round cake
Blanks (about 865g in total), 135g of butter, 40g of powdered sugar in butter, 1/2 lemon powder, 20ml of rum (wine), 110g of egg yolks, 160g of egg whites, 1g of salt, 140g of powdered sugar in egg whites, 180g of poppy seeds
Ingredients: The amount of ingredients required for 1 portion of a 24 cm round cake
Blanks (about 865g in total), 135g of butter, 40g of powdered sugar in butter, 1/2 lemon powder, 20ml of rum (wine), 110g of egg yolks, 160g of egg whites, 1g of salt, 140g of powdered sugar in egg whites, 180g of poppy seeds
* Bake and crush.
Ingredients: The amount of ingredients required for 1 portion of a 24 cm round cake
Blanks (about 865g in total), 135g of butter, 40g of powdered sugar in butter, 1/2 lemon powder, 20ml of rum (wine), 110g of egg yolks, 160g of egg whites, 1g of salt, 140g of powdered sugar in egg whites, 180g of poppy seeds
* Bake and crush.
Low gluten flour 45g, wheat starch 30g
Ingredients: The amount of ingredients required for 1 portion of a 24 cm round cake
Blanks (about 865g in total), 135g of butter, 40g of powdered sugar in butter, 1/2 lemon powder, 20ml of rum (wine), 110g of egg yolks, 160g of egg whites, 1g of salt, 140g of powdered sugar in egg whites, 180g of poppy seeds
* Bake and crush.
Low gluten flour 45g, wheat starch 30g
Preparations:
Ingredients: The amount of ingredients required for 1 portion of a 24 cm round cake
Blanks (about 865g in total), 135g of butter, 40g of powdered sugar in butter, 1/2 lemon powder, 20ml of rum (wine), 110g of egg yolks, 160g of egg whites, 1g of salt, 140g of powdered sugar in egg whites, 180g of poppy seeds
* Bake and crush.
Low gluten flour 45g, wheat starch 30g
Preparations:
(Figure 1)
Ingredients: The amount of ingredients required for 1 portion of a 24 cm round cake
Blanks (about 865g in total), 135g of butter, 40g of powdered sugar in butter, 1/2 lemon powder, 20ml of rum (wine), 110g of egg yolks, 160g of egg whites, 1g of salt, 140g of powdered sugar in egg whites, 180g of poppy seeds
* Bake and crush.
Low gluten flour 45g, wheat starch 30g
Preparations:
(Figure 1)
1 Apply butter (outside the ingredients) to the inside of a 24cm round mold and fold the oven paper into the shape of a base.
Ingredients: The amount of ingredients required for 1 portion of a 24 cm round cake
Blanks (about 865g in total), 135g of butter, 40g of powdered sugar in butter, 1/2 lemon powder, 20ml of rum (wine), 110g of egg yolks, 160g of egg whites, 1g of salt, 140g of powdered sugar in egg whites, 180g of poppy seeds
* Bake and crush.
Low gluten flour 45g, wheat starch 30g
Preparations:
(Figure 1)
1 Apply butter (outside the ingredients) to the inside of a 24cm round mold and fold the oven paper into the shape of a base.
2 Combine low gluten flour with wheat starch.
Ingredients: The amount of ingredients required for 1 portion of a 24 cm round cake
Blanks (about 865g in total), 135g of butter, 40g of powdered sugar in butter, 1/2 lemon powder, 20ml of rum (wine), 110g of egg yolks, 160g of egg whites, 1g of salt, 140g of powdered sugar in egg whites, 180g of poppy seeds
* Bake and crush.
Low gluten flour 45g, wheat starch 30g
Preparations:
(Figure 1)
1 Apply butter (outside the ingredients) to the inside of a 24cm round mold and fold the oven paper into the shape of a base.
2 Combine low gluten flour with wheat starch.
3 Bake the poppy seeds and crush them (as shown in Figure 1).
Ingredients: The amount of ingredients required for 1 portion of a 24 cm round cake
Blanks (about 865g in total), 135g of butter, 40g of powdered sugar in butter, 1/2 lemon powder, 20ml of rum (wine), 110g of egg yolks, 160g of egg whites, 1g of salt, 140g of powdered sugar in egg whites, 180g of poppy seeds
* Bake and crush.
Low gluten flour 45g, wheat starch 30g
Preparations:
(Figure 1)
1 Apply butter (outside the ingredients) to the inside of a 24cm round mold and fold the oven paper into the shape of a base.
2 Combine low gluten flour with wheat starch.
3 Bake the poppy seeds and crush them (as shown in Figure 1).
To make batter:
Ingredients: The amount of ingredients required for 1 portion of a 24 cm round cake
Blanks (about 865g in total), 135g of butter, 40g of powdered sugar in butter, 1/2 lemon powder, 20ml of rum (wine), 110g of egg yolks, 160g of egg whites, 1g of salt, 140g of powdered sugar in egg whites, 180g of poppy seeds
* Bake and crush.
Low gluten flour 45g, wheat starch 30g
Preparations:
(Figure 1)
1 Apply butter (outside the ingredients) to the inside of a 24cm round mold and fold the oven paper into the shape of a base.
2 Combine low gluten flour with wheat starch.
3 Bake the poppy seeds and crush them (as shown in Figure 1).
To make batter:
(Figure 1)
Ingredients: The amount of ingredients required for 1 portion of a 24 cm round cake
Blanks (about 865g in total), 135g of butter, 40g of powdered sugar in butter, 1/2 lemon powder, 20ml of rum (wine), 110g of egg yolks, 160g of egg whites, 1g of salt, 140g of powdered sugar in egg whites, 180g of poppy seeds
* Bake and crush.
Low gluten flour 45g, wheat starch 30g
Preparations:
(Figure 1)
1 Apply butter (outside the ingredients) to the inside of a 24cm round mold and fold the oven paper into the shape of a base.
2 Combine low gluten flour with wheat starch.
3 Bake the poppy seeds and crush them (as shown in Figure 1).
To make batter:
(Figure 1)
1. Add butter and powdered sugar to the container and stir well.
Ingredients: The amount of ingredients required for 1 portion of a 24 cm round cake
Blanks (about 865g in total), 135g of butter, 40g of powdered sugar in butter, 1/2 lemon powder, 20ml of rum (wine), 110g of egg yolks, 160g of egg whites, 1g of salt, 140g of powdered sugar in egg whites, 180g of poppy seeds
* Bake and crush.
Low gluten flour 45g, wheat starch 30g
Preparations:
(Figure 1)
1 Apply butter (outside the ingredients) to the inside of a 24cm round mold and fold the oven paper into the shape of a base.
2 Combine low gluten flour with wheat starch.
3 Bake the poppy seeds and crush them (as shown in Figure 1).
To make batter:
(Figure 1)
1. Add butter and powdered sugar to the container and stir well.
2. Add lemon powder and rum.
Ingredients: The amount of ingredients required for 1 portion of a 24 cm round cake
Blanks (about 865g in total), 135g of butter, 40g of powdered sugar in butter, 1/2 lemon powder, 20ml of rum (wine), 110g of egg yolks, 160g of egg whites, 1g of salt, 140g of powdered sugar in egg whites, 180g of poppy seeds
* Bake and crush.
Low gluten flour 45g, wheat starch 30g
Preparations:
(Figure 1)
1 Apply butter (outside the ingredients) to the inside of a 24cm round mold and fold the oven paper into the shape of a base.
2 Combine low gluten flour with wheat starch.
3 Bake the poppy seeds and crush them (as shown in Figure 1).
To make batter:
(Figure 1)
1. Add butter and powdered sugar to the container and stir well.
2. Add lemon powder and rum.
3. Add the egg yolks in volume by amount, set the blender to medium and high speed mode, and stir well (as shown in Figure 1).
Ingredients: The amount of ingredients required for 1 portion of a 24 cm round cake
Blanks (about 865g in total), 135g of butter, 40g of powdered sugar in butter, 1/2 lemon powder, 20ml of rum (wine), 110g of egg yolks, 160g of egg whites, 1g of salt, 140g of powdered sugar in egg whites, 180g of poppy seeds
* Bake and crush.
Low gluten flour 45g, wheat starch 30g
Preparations:
(Figure 1)
1 Apply butter (outside the ingredients) to the inside of a 24cm round mold and fold the oven paper into the shape of a base.
2 Combine low gluten flour with wheat starch.
3 Bake the poppy seeds and crush them (as shown in Figure 1).
To make batter:
(Figure 1)
1. Add butter and powdered sugar to the container and stir well.
2. Add lemon powder and rum.
3. Add the egg yolks in volume by amount, set the blender to medium and high speed mode, and stir well (as shown in Figure 1).
(Figure 2)
Ingredients: The amount of ingredients required for 1 portion of a 24 cm round cake
Blanks (about 865g in total), 135g of butter, 40g of powdered sugar in butter, 1/2 lemon powder, 20ml of rum (wine), 110g of egg yolks, 160g of egg whites, 1g of salt, 140g of powdered sugar in egg whites, 180g of poppy seeds
* Bake and crush.
Low gluten flour 45g, wheat starch 30g
Preparations:
(Figure 1)
1 Apply butter (outside the ingredients) to the inside of a 24cm round mold and fold the oven paper into the shape of a base.
2 Combine low gluten flour with wheat starch.
3 Bake the poppy seeds and crush them (as shown in Figure 1).
To make batter:
(Figure 1)
1. Add butter and powdered sugar to the container and stir well.
2. Add lemon powder and rum.
3. Add the egg yolks in volume by amount, set the blender to medium and high speed mode, and stir well (as shown in Figure 1).
(Figure 2)
4. Take another container, add egg whites, salt and powdered sugar, and stir at high speed with a blender to produce a rich foam (as shown in Figure 2).
Ingredients: The amount of ingredients required for 1 portion of a 24 cm round cake
Blanks (about 865g in total), 135g of butter, 40g of powdered sugar in butter, 1/2 lemon powder, 20ml of rum (wine), 110g of egg yolks, 160g of egg whites, 1g of salt, 140g of powdered sugar in egg whites, 180g of poppy seeds
* Bake and crush.
Low gluten flour 45g, wheat starch 30g
Preparations:
(Figure 1)
1 Apply butter (outside the ingredients) to the inside of a 24cm round mold and fold the oven paper into the shape of a base.
2 Combine low gluten flour with wheat starch.
3 Bake the poppy seeds and crush them (as shown in Figure 1).
To make batter:
(Figure 1)
1. Add butter and powdered sugar to the container and stir well.
2. Add lemon powder and rum.
3. Add the egg yolks in volume by amount, set the blender to medium and high speed mode, and stir well (as shown in Figure 1).
(Figure 2)
4. Take another container, add egg whites, salt and powdered sugar, and stir at high speed with a blender to produce a rich foam (as shown in Figure 2).
(Figure 3)
Ingredients: The amount of ingredients required for 1 portion of a 24 cm round cake
Blanks (about 865g in total), 135g of butter, 40g of powdered sugar in butter, 1/2 lemon powder, 20ml of rum (wine), 110g of egg yolks, 160g of egg whites, 1g of salt, 140g of powdered sugar in egg whites, 180g of poppy seeds
* Bake and crush.
Low gluten flour 45g, wheat starch 30g
Preparations:
(Figure 1)
1 Apply butter (outside the ingredients) to the inside of a 24cm round mold and fold the oven paper into the shape of a base.
2 Combine low gluten flour with wheat starch.
3 Bake the poppy seeds and crush them (as shown in Figure 1).
To make batter:
(Figure 1)
1. Add butter and powdered sugar to the container and stir well.
2. Add lemon powder and rum.
3. Add the egg yolks in volume by amount, set the blender to medium and high speed mode, and stir well (as shown in Figure 1).
(Figure 2)
4. Take another container, add egg whites, salt and powdered sugar, and stir at high speed with a blender to produce a rich foam (as shown in Figure 2).
(Figure 3)
5. Take 1/3 of the foamed egg whites, add to the container in step 3 and stir gently (as shown in Figure 3).
Ingredients: The amount of ingredients required for 1 portion of a 24 cm round cake
Blanks (about 865g in total), 135g of butter, 40g of powdered sugar in butter, 1/2 lemon powder, 20ml of rum (wine), 110g of egg yolks, 160g of egg whites, 1g of salt, 140g of powdered sugar in egg whites, 180g of poppy seeds
* Bake and crush.
Low gluten flour 45g, wheat starch 30g
Preparations:
(Figure 1)
1 Apply butter (outside the ingredients) to the inside of a 24cm round mold and fold the oven paper into the shape of a base.
2 Combine low gluten flour with wheat starch.
3 Bake the poppy seeds and crush them (as shown in Figure 1).
To make batter:
(Figure 1)
1. Add butter and powdered sugar to the container and stir well.
2. Add lemon powder and rum.
3. Add the egg yolks in volume by amount, set the blender to medium and high speed mode, and stir well (as shown in Figure 1).
(Figure 2)
4. Take another container, add egg whites, salt and powdered sugar, and stir at high speed with a blender to produce a rich foam (as shown in Figure 2).
(Figure 3)
5. Take 1/3 of the foamed egg whites, add to the container in step 3 and stir gently (as shown in Figure 3).
(Figure 4)
Ingredients: The amount of ingredients required for 1 portion of a 24 cm round cake
Blanks (about 865g in total), 135g of butter, 40g of powdered sugar in butter, 1/2 lemon powder, 20ml of rum (wine), 110g of egg yolks, 160g of egg whites, 1g of salt, 140g of powdered sugar in egg whites, 180g of poppy seeds
* Bake and crush.
Low gluten flour 45g, wheat starch 30g
Preparations:
(Figure 1)
1 Apply butter (outside the ingredients) to the inside of a 24cm round mold and fold the oven paper into the shape of a base.
2 Combine low gluten flour with wheat starch.
3 Bake the poppy seeds and crush them (as shown in Figure 1).
To make batter:
(Figure 1)
1. Add butter and powdered sugar to the container and stir well.
2. Add lemon powder and rum.
3. Add the egg yolks in volume by amount, set the blender to medium and high speed mode, and stir well (as shown in Figure 1).
(Figure 2)
4. Take another container, add egg whites, salt and powdered sugar, and stir at high speed with a blender to produce a rich foam (as shown in Figure 2).
(Figure 3)
5. Take 1/3 of the foamed egg whites, add to the container in step 3 and stir gently (as shown in Figure 3).
(Figure 4)
6. Add the flour and the foamed egg whites to the container in the order of "1/2 of the mixed flour→ 2/3 of the remaining 2/3 of the foamed egg whites→ the remaining 1/2 of the mixed flour" into the container in step 5 and continue stirring (as shown in Figure 4).
Ingredients: The amount of ingredients required for 1 portion of a 24 cm round cake
Blanks (about 865g in total), 135g of butter, 40g of powdered sugar in butter, 1/2 lemon powder, 20ml of rum (wine), 110g of egg yolks, 160g of egg whites, 1g of salt, 140g of powdered sugar in egg whites, 180g of poppy seeds
* Bake and crush.
Low gluten flour 45g, wheat starch 30g
Preparations:
(Figure 1)
1 Apply butter (outside the ingredients) to the inside of a 24cm round mold and fold the oven paper into the shape of a base.
2 Combine low gluten flour with wheat starch.
3 Bake the poppy seeds and crush them (as shown in Figure 1).
To make batter:
(Figure 1)
1. Add butter and powdered sugar to the container and stir well.
2. Add lemon powder and rum.
3. Add the egg yolks in volume by amount, set the blender to medium and high speed mode, and stir well (as shown in Figure 1).
(Figure 2)
4. Take another container, add egg whites, salt and powdered sugar, and stir at high speed with a blender to produce a rich foam (as shown in Figure 2).
(Figure 3)
5. Take 1/3 of the foamed egg whites, add to the container in step 3 and stir gently (as shown in Figure 3).
(Figure 4)
6. Add the flour and the foamed egg whites to the container in the order of "1/2 of the mixed flour→ 2/3 of the remaining 2/3 of the foamed egg whites→ the remaining 1/2 of the mixed flour" into the container in step 5 and continue stirring (as shown in Figure 4).
（图5a）
Ingredients: The amount of ingredients required for 1 portion of a 24 cm round cake
Blanks (about 865g in total), 135g of butter, 40g of powdered sugar in butter, 1/2 lemon powder, 20ml of rum (wine), 110g of egg yolks, 160g of egg whites, 1g of salt, 140g of powdered sugar in egg whites, 180g of poppy seeds
* Bake and crush.
Low gluten flour 45g, wheat starch 30g
Preparations:
(Figure 1)
1 Apply butter (outside the ingredients) to the inside of a 24cm round mold and fold the oven paper into the shape of a base.
2 Combine low gluten flour with wheat starch.
3 Bake the poppy seeds and crush them (as shown in Figure 1).
To make batter:
(Figure 1)
1. Add butter and powdered sugar to the container and stir well.
2. Add lemon powder and rum.
3. Add the egg yolks in volume by amount, set the blender to medium and high speed mode, and stir well (as shown in Figure 1).
(Figure 2)
4. Take another container, add egg whites, salt and powdered sugar, and stir at high speed with a blender to produce a rich foam (as shown in Figure 2).
(Figure 3)
5. Take 1/3 of the foamed egg whites, add to the container in step 3 and stir gently (as shown in Figure 3).
(Figure 4)
6. Add the flour and the foamed egg whites to the container in the order of "1/2 of the mixed flour→ 2/3 of the remaining 2/3 of the foamed egg whites→ the remaining 1/2 of the mixed flour" into the container in step 5 and continue stirring (as shown in Figure 4).
（图5a）
(Figure 5b)
Ingredients: The amount of ingredients required for 1 portion of a 24 cm round cake
Blanks (about 865g in total), 135g of butter, 40g of powdered sugar in butter, 1/2 lemon powder, 20ml of rum (wine), 110g of egg yolks, 160g of egg whites, 1g of salt, 140g of powdered sugar in egg whites, 180g of poppy seeds
* Bake and crush.
Low gluten flour 45g, wheat starch 30g
Preparations:
(Figure 1)
1 Apply butter (outside the ingredients) to the inside of a 24cm round mold and fold the oven paper into the shape of a base.
2 Combine low gluten flour with wheat starch.
3 Bake the poppy seeds and crush them (as shown in Figure 1).
To make batter:
(Figure 1)
1. Add butter and powdered sugar to the container and stir well.
2. Add lemon powder and rum.
3. Add the egg yolks in volume by amount, set the blender to medium and high speed mode, and stir well (as shown in Figure 1).
(Figure 2)
4. Take another container, add egg whites, salt and powdered sugar, and stir at high speed with a blender to produce a rich foam (as shown in Figure 2).
(Figure 3)
5. Take 1/3 of the foamed egg whites, add to the container in step 3 and stir gently (as shown in Figure 3).
(Figure 4)
6. Add the flour and the foamed egg whites to the container in the order of "1/2 of the mixed flour→ 2/3 of the remaining 2/3 of the foamed egg whites→ the remaining 1/2 of the mixed flour" into the container in step 5 and continue stirring (as shown in Figure 4).
（图5a）
(Figure 5b)
7. Add the crushed poppy seeds to the container in step 6 (as shown in Figure 5a) so that it is evenly mixed with the batter (as shown in Figure 5b).
Ingredients: The amount of ingredients required for 1 portion of a 24 cm round cake
Blanks (about 865g in total), 135g of butter, 40g of powdered sugar in butter, 1/2 lemon powder, 20ml of rum (wine), 110g of egg yolks, 160g of egg whites, 1g of salt, 140g of powdered sugar in egg whites, 180g of poppy seeds
* Bake and crush.
Low gluten flour 45g, wheat starch 30g
Preparations:
(Figure 1)
1 Apply butter (outside the ingredients) to the inside of a 24cm round mold and fold the oven paper into the shape of a base.
2 Combine low gluten flour with wheat starch.
3 Bake the poppy seeds and crush them (as shown in Figure 1).
To make batter:
(Figure 1)
1. Add butter and powdered sugar to the container and stir well.
2. Add lemon powder and rum.
3. Add the egg yolks in volume by amount, set the blender to medium and high speed mode, and stir well (as shown in Figure 1).
(Figure 2)
4. Take another container, add egg whites, salt and powdered sugar, and stir at high speed with a blender to produce a rich foam (as shown in Figure 2).
(Figure 3)
5. Take 1/3 of the foamed egg whites, add to the container in step 3 and stir gently (as shown in Figure 3).
(Figure 4)
6. Add the flour and the foamed egg whites to the container in the order of "1/2 of the mixed flour→ 2/3 of the remaining 2/3 of the foamed egg whites→ the remaining 1/2 of the mixed flour" into the container in step 5 and continue stirring (as shown in Figure 4).
（图5a）
(Figure 5b)
7. Add the crushed poppy seeds to the container in step 6 (as shown in Figure 5a) so that it is evenly mixed with the batter (as shown in Figure 5b).
Pour mold:
Ingredients: The amount of ingredients required for 1 portion of a 24 cm round cake
Blanks (about 865g in total), 135g of butter, 40g of powdered sugar in butter, 1/2 lemon powder, 20ml of rum (wine), 110g of egg yolks, 160g of egg whites, 1g of salt, 140g of powdered sugar in egg whites, 180g of poppy seeds
* Bake and crush.
Low gluten flour 45g, wheat starch 30g
Preparations:
(Figure 1)
1 Apply butter (outside the ingredients) to the inside of a 24cm round mold and fold the oven paper into the shape of a base.
2 Combine low gluten flour with wheat starch.
3 Bake the poppy seeds and crush them (as shown in Figure 1).
To make batter:
(Figure 1)
1. Add butter and powdered sugar to the container and stir well.
2. Add lemon powder and rum.
3. Add the egg yolks in volume by amount, set the blender to medium and high speed mode, and stir well (as shown in Figure 1).
(Figure 2)
4. Take another container, add egg whites, salt and powdered sugar, and stir at high speed with a blender to produce a rich foam (as shown in Figure 2).
(Figure 3)
5. Take 1/3 of the foamed egg whites, add to the container in step 3 and stir gently (as shown in Figure 3).
(Figure 4)
6. Add the flour and the foamed egg whites to the container in the order of "1/2 of the mixed flour→ 2/3 of the remaining 2/3 of the foamed egg whites→ the remaining 1/2 of the mixed flour" into the container in step 5 and continue stirring (as shown in Figure 4).
（图5a）
(Figure 5b)
7. Add the crushed poppy seeds to the container in step 6 (as shown in Figure 5a) so that it is evenly mixed with the batter (as shown in Figure 5b).
Pour mold:
Pour the batter into the prepared mold and smooth the surface.
Ingredients: The amount of ingredients required for 1 portion of a 24 cm round cake
Blanks (about 865g in total), 135g of butter, 40g of powdered sugar in butter, 1/2 lemon powder, 20ml of rum (wine), 110g of egg yolks, 160g of egg whites, 1g of salt, 140g of powdered sugar in egg whites, 180g of poppy seeds
* Bake and crush.
Low gluten flour 45g, wheat starch 30g
Preparations:
(Figure 1)
1 Apply butter (outside the ingredients) to the inside of a 24cm round mold and fold the oven paper into the shape of a base.
2 Combine low gluten flour with wheat starch.
3 Bake the poppy seeds and crush them (as shown in Figure 1).
To make batter:
(Figure 1)
1. Add butter and powdered sugar to the container and stir well.
2. Add lemon powder and rum.
3. Add the egg yolks in volume by amount, set the blender to medium and high speed mode, and stir well (as shown in Figure 1).
(Figure 2)
4. Take another container, add egg whites, salt and powdered sugar, and stir at high speed with a blender to produce a rich foam (as shown in Figure 2).
(Figure 3)
5. Take 1/3 of the foamed egg whites, add to the container in step 3 and stir gently (as shown in Figure 3).
(Figure 4)
6. Add the flour and the foamed egg whites to the container in the order of "1/2 of the mixed flour→ 2/3 of the remaining 2/3 of the foamed egg whites→ the remaining 1/2 of the mixed flour" into the container in step 5 and continue stirring (as shown in Figure 4).
（图5a）
(Figure 5b)
7. Add the crushed poppy seeds to the container in step 6 (as shown in Figure 5a) so that it is evenly mixed with the batter (as shown in Figure 5b).
Pour mold:
Pour the batter into the prepared mold and smooth the surface.
Baking:
Ingredients: The amount of ingredients required for 1 portion of a 24 cm round cake
Blanks (about 865g in total), 135g of butter, 40g of powdered sugar in butter, 1/2 lemon powder, 20ml of rum (wine), 110g of egg yolks, 160g of egg whites, 1g of salt, 140g of powdered sugar in egg whites, 180g of poppy seeds
* Bake and crush.
Low gluten flour 45g, wheat starch 30g
Preparations:
(Figure 1)
1 Apply butter (outside the ingredients) to the inside of a 24cm round mold and fold the oven paper into the shape of a base.
2 Combine low gluten flour with wheat starch.
3 Bake the poppy seeds and crush them (as shown in Figure 1).
To make batter:
(Figure 1)
1. Add butter and powdered sugar to the container and stir well.
2. Add lemon powder and rum.
3. Add the egg yolks in volume by amount, set the blender to medium and high speed mode, and stir well (as shown in Figure 1).
(Figure 2)
4. Take another container, add egg whites, salt and powdered sugar, and stir at high speed with a blender to produce a rich foam (as shown in Figure 2).
(Figure 3)
5. Take 1/3 of the foamed egg whites, add to the container in step 3 and stir gently (as shown in Figure 3).
(Figure 4)
6. Add the flour and the foamed egg whites to the container in the order of "1/2 of the mixed flour→ 2/3 of the remaining 2/3 of the foamed egg whites→ the remaining 1/2 of the mixed flour" into the container in step 5 and continue stirring (as shown in Figure 4).
（图5a）
(Figure 5b)
7. Add the crushed poppy seeds to the container in step 6 (as shown in Figure 5a) so that it is evenly mixed with the batter (as shown in Figure 5b).
Pour mold:
Pour the batter into the prepared mold and smooth the surface.
Baking:
Preheat the oven to 190°C and bake for 40 minutes.
Ingredients: The amount of ingredients required for 1 portion of a 24 cm round cake
Blanks (about 865g in total), 135g of butter, 40g of powdered sugar in butter, 1/2 lemon powder, 20ml of rum (wine), 110g of egg yolks, 160g of egg whites, 1g of salt, 140g of powdered sugar in egg whites, 180g of poppy seeds
* Bake and crush.
Low gluten flour 45g, wheat starch 30g
Preparations:
(Figure 1)
1 Apply butter (outside the ingredients) to the inside of a 24cm round mold and fold the oven paper into the shape of a base.
2 Combine low gluten flour with wheat starch.
3 Bake the poppy seeds and crush them (as shown in Figure 1).
To make batter:
(Figure 1)
1. Add butter and powdered sugar to the container and stir well.
2. Add lemon powder and rum.
3. Add the egg yolks in volume by amount, set the blender to medium and high speed mode, and stir well (as shown in Figure 1).
(Figure 2)
4. Take another container, add egg whites, salt and powdered sugar, and stir at high speed with a blender to produce a rich foam (as shown in Figure 2).
(Figure 3)
5. Take 1/3 of the foamed egg whites, add to the container in step 3 and stir gently (as shown in Figure 3).
(Figure 4)
6. Add the flour and the foamed egg whites to the container in the order of "1/2 of the mixed flour→ 2/3 of the remaining 2/3 of the foamed egg whites→ the remaining 1/2 of the mixed flour" into the container in step 5 and continue stirring (as shown in Figure 4).
（图5a）
(Figure 5b)
7. Add the crushed poppy seeds to the container in step 6 (as shown in Figure 5a) so that it is evenly mixed with the batter (as shown in Figure 5b).
Pour mold:
Pour the batter into the prepared mold and smooth the surface.
Baking:
Preheat the oven to 190°C and bake for 40 minutes.
Next steps:
Ingredients: The amount of ingredients required for 1 portion of a 24 cm round cake
Blanks (about 865g in total), 135g of butter, 40g of powdered sugar in butter, 1/2 lemon powder, 20ml of rum (wine), 110g of egg yolks, 160g of egg whites, 1g of salt, 140g of powdered sugar in egg whites, 180g of poppy seeds
* Bake and crush.
Low gluten flour 45g, wheat starch 30g
Preparations:
(Figure 1)
1 Apply butter (outside the ingredients) to the inside of a 24cm round mold and fold the oven paper into the shape of a base.
2 Combine low gluten flour with wheat starch.
3 Bake the poppy seeds and crush them (as shown in Figure 1).
To make batter:
(Figure 1)
1. Add butter and powdered sugar to the container and stir well.
2. Add lemon powder and rum.
3. Add the egg yolks in volume by amount, set the blender to medium and high speed mode, and stir well (as shown in Figure 1).
(Figure 2)
4. Take another container, add egg whites, salt and powdered sugar, and stir at high speed with a blender to produce a rich foam (as shown in Figure 2).
(Figure 3)
5. Take 1/3 of the foamed egg whites, add to the container in step 3 and stir gently (as shown in Figure 3).
(Figure 4)
6. Add the flour and the foamed egg whites to the container in the order of "1/2 of the mixed flour→ 2/3 of the remaining 2/3 of the foamed egg whites→ the remaining 1/2 of the mixed flour" into the container in step 5 and continue stirring (as shown in Figure 4).
（图5a）
(Figure 5b)
7. Add the crushed poppy seeds to the container in step 6 (as shown in Figure 5a) so that it is evenly mixed with the batter (as shown in Figure 5b).
Pour mold:
Pour the batter into the prepared mold and smooth the surface.
Baking:
Preheat the oven to 190°C and bake for 40 minutes.
Next steps:
Once the cake has cooled roughly, remove the mold, place the 10 aliquot splitter on the surface of the cake and sprinkle the powdered sugar evenly from above.
Ingredients: The amount of ingredients required for 1 portion of a 24 cm round cake
Blanks (about 865g in total), 135g of butter, 40g of powdered sugar in butter, 1/2 lemon powder, 20ml of rum (wine), 110g of egg yolks, 160g of egg whites, 1g of salt, 140g of powdered sugar in egg whites, 180g of poppy seeds
* Bake and crush.
Low gluten flour 45g, wheat starch 30g
Preparations:
(Figure 1)
1 Apply butter (outside the ingredients) to the inside of a 24cm round mold and fold the oven paper into the shape of a base.
2 Combine low gluten flour with wheat starch.
3 Bake the poppy seeds and crush them (as shown in Figure 1).
To make batter:
(Figure 1)
1. Add butter and powdered sugar to the container and stir well.
2. Add lemon powder and rum.
3. Add the egg yolks in volume by amount, set the blender to medium and high speed mode, and stir well (as shown in Figure 1).
(Figure 2)
4. Take another container, add egg whites, salt and powdered sugar, and stir at high speed with a blender to produce a rich foam (as shown in Figure 2).
(Figure 3)
5. Take 1/3 of the foamed egg whites, add to the container in step 3 and stir gently (as shown in Figure 3).
(Figure 4)
6. Add the flour and the foamed egg whites to the container in the order of "1/2 of the mixed flour→ 2/3 of the remaining 2/3 of the foamed egg whites→ the remaining 1/2 of the mixed flour" into the container in step 5 and continue stirring (as shown in Figure 4).
（图5a）
(Figure 5b)
7. Add the crushed poppy seeds to the container in step 6 (as shown in Figure 5a) so that it is evenly mixed with the batter (as shown in Figure 5b).
Pour mold:
Pour the batter into the prepared mold and smooth the surface.
Baking:
Preheat the oven to 190°C and bake for 40 minutes.
Next steps:
Once the cake has cooled roughly, remove the mold, place the 10 aliquot splitter on the surface of the cake and sprinkle the powdered sugar evenly from above.
It is forbidden for Guangming Network to reprint in any form, and those who violate it will be punished.
Ingredients: The amount of ingredients required for 1 portion of a 24 cm round cake
Blanks (about 865g in total), 135g of butter, 40g of powdered sugar in butter, 1/2 lemon powder, 20ml of rum (wine), 110g of egg yolks, 160g of egg whites, 1g of salt, 140g of powdered sugar in egg whites, 180g of poppy seeds
* Bake and crush.
Low gluten flour 45g, wheat starch 30g
Preparations:
(Figure 1)
1 Apply butter (outside the ingredients) to the inside of a 24cm round mold and fold the oven paper into the shape of a base.
2 Combine low gluten flour with wheat starch.
3 Bake the poppy seeds and crush them (as shown in Figure 1).
To make batter:
(Figure 1)
1. Add butter and powdered sugar to the container and stir well.
2. Add lemon powder and rum.
3. Add the egg yolks in volume by amount, set the blender to medium and high speed mode, and stir well (as shown in Figure 1).
(Figure 2)
4. Take another container, add egg whites, salt and powdered sugar, and stir at high speed with a blender to produce a rich foam (as shown in Figure 2).
(Figure 3)
5. Take 1/3 of the foamed egg whites, add to the container in step 3 and stir gently (as shown in Figure 3).
(Figure 4)
6. Add the flour and the foamed egg whites to the container in the order of "1/2 of the mixed flour→ 2/3 of the remaining 2/3 of the foamed egg whites→ the remaining 1/2 of the mixed flour" into the container in step 5 and continue stirring (as shown in Figure 4).
（图5a）
(Figure 5b)
7. Add the crushed poppy seeds to the container in step 6 (as shown in Figure 5a) so that it is evenly mixed with the batter (as shown in Figure 5b).
Pour mold:
Pour the batter into the prepared mold and smooth the surface.
Baking:
Preheat the oven to 190°C and bake for 40 minutes.
Next steps:
Once the cake has cooled roughly, remove the mold, place the 10 aliquot splitter on the surface of the cake and sprinkle the powdered sugar evenly from above.
It is forbidden for Guangming Network to reprint in any form, and those who violate it will be punished.
Selected from the book "German Dim Sum Compendium", all rights reserved.
Ingredients: The amount of ingredients required for 1 portion of a 24 cm round cake
Blanks (about 865g in total), 135g of butter, 40g of powdered sugar in butter, 1/2 lemon powder, 20ml of rum (wine), 110g of egg yolks, 160g of egg whites, 1g of salt, 140g of powdered sugar in egg whites, 180g of poppy seeds
* Bake and crush.
Low gluten flour 45g, wheat starch 30g
Preparations:
(Figure 1)
1 Apply butter (outside the ingredients) to the inside of a 24cm round mold and fold the oven paper into the shape of a base.
2 Combine low gluten flour with wheat starch.
3 Bake the poppy seeds and crush them (as shown in Figure 1).
To make batter:
(Figure 1)
1. Add butter and powdered sugar to the container and stir well.
2. Add lemon powder and rum.
3. Add the egg yolks in volume by amount, set the blender to medium and high speed mode, and stir well (as shown in Figure 1).
(Figure 2)
4. Take another container, add egg whites, salt and powdered sugar, and stir at high speed with a blender to produce a rich foam (as shown in Figure 2).
(Figure 3)
5. Take 1/3 of the foamed egg whites, add to the container in step 3 and stir gently (as shown in Figure 3).
(Figure 4)
6. Add the flour and the foamed egg whites to the container in the order of "1/2 of the mixed flour→ 2/3 of the remaining 2/3 of the foamed egg whites→ the remaining 1/2 of the mixed flour" into the container in step 5 and continue stirring (as shown in Figure 4).
（图5a）
(Figure 5b)
7. Add the crushed poppy seeds to the container in step 6 (as shown in Figure 5a) so that it is evenly mixed with the batter (as shown in Figure 5b).
Pour mold:
Pour the batter into the prepared mold and smooth the surface.
Baking:
Preheat the oven to 190°C and bake for 40 minutes.
Next steps:
Once the cake has cooled roughly, remove the mold, place the 10 aliquot splitter on the surface of the cake and sprinkle the powdered sugar evenly from above.
It is forbidden for Guangming Network to reprint in any form, and those who violate it will be punished.
Selected from the book "German Dim Sum Compendium", all rights reserved.
▼
Ingredients: The amount of ingredients required for 1 portion of a 24 cm round cake
Blanks (about 865g in total), 135g of butter, 40g of powdered sugar in butter, 1/2 lemon powder, 20ml of rum (wine), 110g of egg yolks, 160g of egg whites, 1g of salt, 140g of powdered sugar in egg whites, 180g of poppy seeds
* Bake and crush.
Low gluten flour 45g, wheat starch 30g
Preparations:
(Figure 1)
1 Apply butter (outside the ingredients) to the inside of a 24cm round mold and fold the oven paper into the shape of a base.
2 Combine low gluten flour with wheat starch.
3 Bake the poppy seeds and crush them (as shown in Figure 1).
To make batter:
(Figure 1)
1. Add butter and powdered sugar to the container and stir well.
2. Add lemon powder and rum.
3. Add the egg yolks in volume by amount, set the blender to medium and high speed mode, and stir well (as shown in Figure 1).
(Figure 2)
4. Take another container, add egg whites, salt and powdered sugar, and stir at high speed with a blender to produce a rich foam (as shown in Figure 2).
(Figure 3)
5. Take 1/3 of the foamed egg whites, add to the container in step 3 and stir gently (as shown in Figure 3).
(Figure 4)
6. Add the flour and the foamed egg whites to the container in the order of "1/2 of the mixed flour→ 2/3 of the remaining 2/3 of the foamed egg whites→ the remaining 1/2 of the mixed flour" into the container in step 5 and continue stirring (as shown in Figure 4).
（图5a）
(Figure 5b)
7. Add the crushed poppy seeds to the container in step 6 (as shown in Figure 5a) so that it is evenly mixed with the batter (as shown in Figure 5b).
Pour mold:
Pour the batter into the prepared mold and smooth the surface.
Baking:
Preheat the oven to 190°C and bake for 40 minutes.
Next steps:
Once the cake has cooled roughly, remove the mold, place the 10 aliquot splitter on the surface of the cake and sprinkle the powdered sugar evenly from above.
It is forbidden for Guangming Network to reprint in any form, and those who violate it will be punished.
Selected from the book "German Dim Sum Compendium", all rights reserved.
▼
A wonderful review of past issues
Ingredients: The amount of ingredients required for 1 portion of a 24 cm round cake
Blanks (about 865g in total), 135g of butter, 40g of powdered sugar in butter, 1/2 lemon powder, 20ml of rum (wine), 110g of egg yolks, 160g of egg whites, 1g of salt, 140g of powdered sugar in egg whites, 180g of poppy seeds
* Bake and crush.
Low gluten flour 45g, wheat starch 30g
Preparations:
(Figure 1)
1 Apply butter (outside the ingredients) to the inside of a 24cm round mold and fold the oven paper into the shape of a base.
2 Combine low gluten flour with wheat starch.
3 Bake the poppy seeds and crush them (as shown in Figure 1).
To make batter:
(Figure 1)
1. Add butter and powdered sugar to the container and stir well.
2. Add lemon powder and rum.
3. Add the egg yolks in volume by amount, set the blender to medium and high speed mode, and stir well (as shown in Figure 1).
(Figure 2)
4. Take another container, add egg whites, salt and powdered sugar, and stir at high speed with a blender to produce a rich foam (as shown in Figure 2).
(Figure 3)
5. Take 1/3 of the foamed egg whites, add to the container in step 3 and stir gently (as shown in Figure 3).
(Figure 4)
6. Add the flour and the foamed egg whites to the container in the order of "1/2 of the mixed flour→ 2/3 of the remaining 2/3 of the foamed egg whites→ the remaining 1/2 of the mixed flour" into the container in step 5 and continue stirring (as shown in Figure 4).
（图5a）
(Figure 5b)
7. Add the crushed poppy seeds to the container in step 6 (as shown in Figure 5a) so that it is evenly mixed with the batter (as shown in Figure 5b).
Pour mold:
Pour the batter into the prepared mold and smooth the surface.
Baking:
Preheat the oven to 190°C and bake for 40 minutes.
Next steps:
Once the cake has cooled roughly, remove the mold, place the 10 aliquot splitter on the surface of the cake and sprinkle the powdered sugar evenly from above.
It is forbidden for Guangming Network to reprint in any form, and those who violate it will be punished.
Selected from the book "German Dim Sum Compendium", all rights reserved.
▼
A wonderful review of past issues
▼