Separate the egg whites from the yolks.
Mix the egg whites with the salt powder, add the sugar in the rain and mix until you get a firm meringue.
Add: flour, poppy seeds, coconut and vanilla essence in the rain after they have all been mixed in a bowl. Mix with a spatula from bottom to top with wide movements.
Pour the composition into a tray with baking paper and bake it at a temperature of 180 degrees until it passes the toothpick test.
Mix the yolks with the sugar, salt powder, starch and milk, put them on the fire and mix continuously until it thickens, let it cool and add the vanilla.
Mix the butter at room temperature until it becomes like a cream. Add the cold vanilla cream little by little over the butter and mix until you incorporate all the vanilla cream.
We make coffee or cappuccino (which you like) but let it be sweetened.
In a bowl, put the whipped cream on the fire, when it starts to boil, pour it over the broken chocolate, let the pieces melt (2-3 minutes) and mix it until it turns into a icing.
Assembling the cake.
I used the tray in which I baked the top.
Put the marzipan sheet over which the vanilla cream is added, level it nicely, put the layer of biscuits after we have passed them through the coffee and on top the chocolate icing and the ornaments.
We give the cake a cold and a portion the next day.
What ingredients do you need for the poppy seed cake
& bull 8 egg whites
& bull 200 g brown sugar
& bull 100 g mac
& bull 4-5 tablespoons of flour
& bull 1 teaspoon baking powder
Cream for poppy cake:
& bull 8 yolks
& bull 1 cup brown sugar
& bull 500 ml of milk
& bull 200 g butter
& bull vanilla essence
& bull sugar vanilla
& bull 2-3 tablespoons of starch
& bull 1 packet of biscuit
& bull 1 cup of hard coffee
& bull 200 g of dark chocolate
& bull 100 ml of liquid cream
& bull 50 g butter
The top is made of 8 beaten egg whites in which 200g of sugar is gradually added. Then add 50g coconut + 100g poppy seeds and at the end 4 tablespoons of flour + a baking powder quenched in lemon juice. Pour the composition into a greased and lined tray. Leave it in the preheated oven for 15-20 minutes at medium temperature.
Cream: 8 yolks + 8 tablespoons of sugar rub well. Add 300ml milk and a sachet of vanilla pudding.
Boil the composition in a bain-marie until it thickens like a mayonnaise. When it is cold, add 300g of margarine or butter. The cream is spread evenly over the counter.
Place the cocoa biscuits next to each other on top of the cream, covering all the surface of the countertop.
Pour melted chocolate over the biscuits.
The recipe Tosca, the delicious poppy cake was proposed by Dany B.
Tosca cake. Easy and quick recipe.
Tosca cake has a delicious taste and is quite easy to cook. You don't have to spend hours in the kitchen to prepare a tasty dessert. Try this recipe and get a delicious cake.
- 9 egg whites, 9 tablespoons sugar
- 3 tablespoons wheat flour, 150 g poppy seeds
- 1 sachet of baking powder
Ingredients for the filling:
Ingredients for the glaze:
Method of preparation:
Preheat the oven to 200 degrees. Beat the egg whites, then add the sugar and mix until you get a firm meringue. Add wheat flour, poppy seeds and baking powder. Divide the dough obtained into 3 equal parts.
Pour some of the dough into a rectangular tray (20 x 30 cm) lined with baking paper. Bake the dough for 10-12 minutes. Repeat the procedure to bake the other two parts of the dough.
To prepare the filling, mix the yolks with the sugar, flour and 100 ml of cold milk. Bring the remaining milk to a boil.
Add the yolk mixture to the boiling milk. Stir until you get a thick cream. Take the cream off the heat and cover it with foil. Let the cream cool.
Beat the butter, then add the cooled cream. Mix everything very well.
Pour half of the cream obtained over the first baked and cooled top. Add the second top and cover with the remaining cream. Level nicely and add the last top.
Prepare the glaze. Break the chocolate into pieces and pour the sunflower oil over it. Melt the chocolate in a bain-marie or in the microwave.
Pour the icing over the top. Refrigerate the cake for a few hours. You'd better leave it in the fridge overnight. The next day you can cut it and serve it with your loved ones. Good appetite and increase cooking!
Tosca cake with vanilla and chocolate
1. Beat the egg whites with lemon juice, salt powder and sugar added gradually for 7-8 minutes, or until the egg whites are shiny and stick well to the mixer.
2. Incorporate baking powder, then poppy seeds, coconut and flour. Spread the composition in a cake pan lined with baking sheet. Put the top in the oven for 35-40 minutes at 160 degrees.