White Chocolate Poppy Seed Slices with Amarena Cherries




Rating: 3.35 / 5.00 (51 Votes)


Total time: 1 hour

Servings: 8.0 (servings)

Ingredients:




For the dough:











For the cream:






Instructions:

For the white chocolate poppy seed slices with Amarena cherries, pour whipping cream into a saucepan and bring to the boil briefly once. Add white chocolate and poppy seeds. Stir well until the chocolate has melted. Remove from heat and stir again and again. Then place in the refrigerator for about 1-2 hours.

Preheat the oven to 170 degrees top/bottom heat. Grease and flour a small baking pan of about 21 cm x 24 cm or a 22 springform pan. Mix eggs with sugar, a pinch of salt and vanilla sugar for a few minutes until white and fluffy.

Then slowly pour in the mineral and oil. Finally, fold in the flour with almonds and baking powder. Spread smoothly in the pan and bake for about 30-35 minutes until golden. Test with a chopstick. Let cool.

Strain the amarena cherries and collect the juice. Drizzle the cooled cake with some of the amarena syrup. Whip the cream-chocolate mixture with a packet of cream stiffener. If it doesn’t set, then chill a little longer.

Spread some cream on the cake. Cut amarena cherries into small pieces and put half on top of the cream. Spread the remaining cream on top and sprinkle with the remaining cherries. Mix 60 ml water and 60 ml amarena juice with the cake glaze powder.

Bring to the boil in a saucepan for about 10 seconds. Then let cool for about 5 minutes, spread the cake glaze with a spoon and let the white chocolate poppy seed slices with amarena cherries cool.

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