Ingredients
Poppy Seed Layer
2 tablespoons butter
200 grams ground Poppy Seeds
1 tablespoon flour
3 tablespoons sour cream
3 tablespoons sugar
2 tablespoons egg, beaten
Cake
50 grams butter
130 grams sugar
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Start with greasing the sides of an 8 inch cake pan. Melt the butter and spread on the bottom of the pan. Sprinkle with 1 tablespoon sugar and 2 tablespoons poppy seeds. Mix the remaining poppy seeds with the remaining two tablespoons of sugar, the beaten egg and the sour cream and spread onto the bottom. Preheat your oven to 350°F/175°C. Make the cake: beat the butter with the sugar for two minutes. Add in the beaten eggs and the yogurt, mix well. Stir in the flour, salt and baking powder until batter is just combined and pour it on top of the poppy seed layer. Bake the cake for 35-45 minutes until a skewer inserted comes out clean. Remove from the oven and let cool for half an hour, then remove from the pan upside down and let cool for a further 20 minutes. Once the cake is cooled and you are ready to serve beat your whipped cream until stiff peaks form. Spread on top of the cake and sprinkle with the strawberries. Serve immediately.
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Gathered
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Blue poppy seeds — lemon poppy muffins, strudel filling, coating
Wire leveler for perfectly flat cake layers
Single-bevel knife for clean fish slicing — sashimi and sushi prep