We invite you to the SABI kitchen, where food blogger Majka - Karotka prepares an original SABI recipe for you every month. Follow our social networks and get inspired deliciously and healthily.
Ingredients
Base
4 pcs eggs
1/3 cup cane sugar
1/4 cup oil
2 cups ground poppy seeds
1/2 tsp baking soda
Filling
3/4 cup frozen raspberries
2 pcs (240 g) Delicious SABI white spread
250 ml 33% whipping SABI cream
1/4 cup powdered sugar
2 pcs (40 g) vanilla sugar
poppy seeds and fresh or dried raspberries for decoration
* 1 cup = 240 ml.
Preparation
1. Separate eggs into whites and yolks and whip the whites into stiff peaks. Whip the yolks with sugar, add oil, and mix. Add poppy seeds with baking soda to the yolks and mix.
2. Finally, add the whipped egg whites to the batter and gently mix with a spoon. Pour the batter into a smaller form (16 cm diameter) lined with baking paper and bake at 170°C for about 30-35 minutes.
3. While the base is baking, prepare the filling. Heat raspberries in a pot, gently mash them after melting, and let cool.
4. In a bowl, put the creamy butter Delicious spread, add vanilla sugar, powdered sugar, and whipping cream. Whip these ingredients together into a stiff cream and put it in the fridge. Let the baked base cool and then cut it in half. Spread a generous layer of raspberries on the bottom half of the base. Spread half of the cream on the raspberries and level it. Place the second base on top and spread the remaining cream on it and the edges.
5. Decorate the top of the cake with poppy seeds and raspberries, or chocolate hearts.
