Cake with poppy seeds and fresh raspberries
Composition / ingredients
12
servings:
Cooking method
Beat eggs with sugar to a froth, add flour mixed with poppy seeds.
Grease the mold with oil, pour the dough into it, bake at 200 degrees.
Check the readiness of the biscuit for springiness (if it springs when pressed, it means it is ready).
Cool the cake and cut it lengthwise into 3 parts.
On the cream, beat with powdered sugar cream until thick.
On the first two cakes, put the cream in rings and put raspberries on them, sprinkle with sugar.
Cover with the third cake, grease the raspberry cake with jam and decorate with cream, raspberries.
Calorie content of the products possible in the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Raspberry - 42 kcal/100g
- Fresh frozen sweet raspberries - 50 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Poppy (seed) - 556 kcal/100g
- Mac - 556 kcal/100g
- Apricot jam - 265 kcal/100g
- Pear jam - 268 kcal/100g
- Quince jam - 223 kcal/100g
- Apple jam - 265 kcal/100g
- Jam - 265 kcal/100g
- Powdered sugar - 374 kcal/100g
