Poppy cream cake SABI

Ingredients

DOUGH

30 g powdered sugar
1 pc vanilla sugar
1 pc cinnamon sugar
Pinch of salt
4 pcs egg yolks
4 pcs egg whites
90 g powdered sugar
100 g ground poppy seeds
70 g plain flour

CREAM

50 ml water
1 tbsp lemon juice
1 pc finely ground gelatin
500 ml SABI sour cream
1 pc vanilla sugar
4 tbsp powdered sugar
250 ml SABI whipping cream
100 g strawberries

DECORATION

200 g strawberries
1 pc cake jelly

Procedure

1. Whip butter with 30 g powdered sugar, vanilla sugar, cinnamon sugar, and salt until creamy. Gradually add egg yolks while mixing. Whip egg whites with 90 g powdered sugar until stiff. Gently fold egg whites into yolk mixture. Mix poppy seeds with flour and add to dough, mix well.

2. Pour dough into greased and floured cake pan and smooth. Bake in the lower half of a preheated oven at 180°C for about 40 minutes. Let cake cool in pan after baking.

3. For cream, mix water with lemon juice and soak gelatin until swollen. Dissolve gelatin in a water bath. Mix sour cream, vanilla sugar, and powdered sugar well. Add whipped cream, chopped strawberries, and dissolved gelatin.

4. Spread prepared cream on cooled cake base, smooth surface, and refrigerate for 3 hours. After cooling, arrange halved strawberries on cream, prepare cake jelly according to instructions, and pour over the cake surface.