Traditional recipes

Pie with poppy seeds and vanilla

Pie with poppy seeds and vanilla


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

For the dough we put all the ingredients in a bowl and knead.

If the dough is too crumbly we can add a tablespoon of milk.

Knead the kneaded dough in cling film and refrigerate for an hour.

Meanwhile, we prepare the creams.


For poppy cream:

Boil the milk together with the sugar. When it starts to boil, add the semolina and poppy seeds and cook until it thickens. Stir constantly so as not to get caught.

Remove from the heat and add the butter. Stir until melted and homogenized.

After it has cooled down a bit, add the raisins and finally the rum essence.


Vanilla cream:

Mix the starch with 4-5 tablespoons of milk. We boil the rest together with

the sugar. When it starts to boil, add the dissolved starch and mix until smooth

thick. Remove from the heat and add the butter.

Allow to cool then add the yolks and mix well until smooth

homogenizes.

Beat the egg whites with a pinch of salt. Then add the foam over the pudding and mix gently until all the foam is incorporated.

At the end we add the vanilla essence.

Remove the dough from the fridge and spread it in a tray well greased with butter. Spread the dough well by hand or with the back of a spoon. We raise the dough on the edge of the tray as well.

Then put the poppy cream and level. Then follow the vanilla cream.

Bake in the preheated oven at 180 degrees for 40-50 minutes. Don't be afraid if it looks unripe in the middle.

Remove from the oven and let cool well before serving.

If you like poppy seeds, it's worth a try! :)


For the dough, mix all the ingredients well with the robot until we have a fine and elastic crust.


Put the compote fruits in a sieve without juice and prepare the poppy seed filling.

The poppy seeds, sugar and milk are boiled and left to cool well.


Then beat the egg whites + the whole egg and at the end we put the poppy composition.


I also put some raisins, something quite thin results.

The tart form is greased and powdered with flour and the dough is spread in it.


It is pricked several times with a fork.


Place the peach halves over the dough, with the bulging side up.


Pour the poppy seed mixture on top and put the tart in the oven for 10 minutes at 185 degrees (preheated oven).

We prepare the crumbs: we rub between the palms the flour + the poppy butter and the sugar until a dough is like crumbs.


Sprinkle the crumbs as evenly as possible over the tart taken out of the oven and then bake for another 35-40 minutes at 180 degrees (try better with a toothpick). It is then allowed to cool.
Good appetite!


Mix the egg whites with a pinch of salt, add the sugar and mix until it becomes a glossy and hard meringue. Add the dry ingredients that we mixed in a bowl. Mix with a spatula, then divide the composition into 2 trays lined with baking paper (same size) that we will bake in the preheated oven, until they pass the toothpick test. Let cool well.

Mix the egg whites with a pinch of salt, add the sugar, mix until it becomes a glossy meringue, add the 2 tablespoons of oil gradually then add the flour mixed with baking powder, mix well with a spatula. We pour the composition in a tray lined with baking paper (in the same tray in which we baked the poppy leaves). Bake in the preheated oven until it passes the toothpick test. Let cool well. Cream In a pan with a thick bottom (cauldron) put the milk on the fire in a bowl, mix the yolks with the sugar, pudding powder, add the warm milk and mix well. Pour the composition into the pan and put on the fire, stirring constantly until it thickens. Cover with foil and let cool. Mix the soft butter a little, then gradually add it to the cream, finally add the vanilla essence.

Place the first poppy leaf - 1/3 vanilla cream-meringue leaf-1/3 cream-poppy leaf - cream and on top, grate the white chocolate.


Poppy cake with vanilla cream

Another poppy cake wreaked havoc on us. It has biscuits and vanilla cream, and chocolate icing: P, which makes it absolutely irresistible.

Wheat:
& # 8211 8 egg whites
& # 8211 200 g sugar
& # 8211 100 g ground mac
& # 8211 100 g coconut
& # 8211 4 tablespoons flour
& # 8211 1 baking powder (10 g.)

Cream:
& # 8211 1 serving vanilla pudding or vanilla cream
& # 8211 200 g butter
& # 8211 2 sachets of vanilla sugar
& # 8211 2-3 packets of Petit Beurre biscuits or other butter biscuits

Glaze:
& # 8211 100 g milk chocolate or bitter
& # 8211 2 tablespoons sugar
& # 8211 4 tablespoons milk
& # 8211 50 g butter
& # 8211 1 small box of nutella or finetti

Method of preparation:
Beat the egg whites, add the sugar and continue beating the foam. Gently mix the other ingredients and add to the meringue. Put the composition in a tray, measuring approximately 20 × 30 cm, lined with baking paper and put in the oven at the right heat (180 degrees C) approx. 20 minutes.

While the countertop is baking, make vanilla cream or homemade pudding, following the steps described in the recipes above marked in red. Whichever of the two recipes you choose, you should know that you have two options for incorporating butter. One would be to add cold butter, cut into cubes, directly into the hot cream and mix vigorously. A second would be to beat the butter (left early at room temperature, ie soft) and then add a tablespoon of cold vanilla cream (not from the refrigerator) in the butter until incorporated. Cream and butter, in this situation, must have the same temperature, because otherwise the cream is cut & # 8230

In fact, there is another option, the fastest: to make pudding as you usually do, from an envelope with pudding powder, but using less milk (only 300 ml. Instead of 500 ml. Milk) , and add sugar to taste (and vanilla) and butter, then mix well.

Next, spread the cream over the counter and add, next to each other, the biscuits.

Prepare the icing: put all the ingredients in a pot, over low heat, and leave for 1-2 minutes. After boiling, remove from the heat and pour over the biscuits in the pan. This glaze is wonderful. & # 8230even the outfit in the fridge cuts very well. Put the tray in the fridge for approx. 4-5 hours, so that the biscuits pull out the cream and the cake can be cut. Cut into pieces and serve.

To cut the cake without soiling the cream, you must grease the knife blade with a little oil on both sides, and cut from one end to the other, if possible, in one motion. You need a long knife for this iar & # 8230and on the second & # 8220cut & # 8221 you will have to repeat the thing with the knife blade grease, but not before washing the knife and wiping it. A little meticulous, but very useful.


Cake Tosca with poppy top and vanilla cream & # 8211 assembling the cake

  • We cut the top with poppy seeds in 3 parts and the top with ness coffee in half.
  • I used an adjustable ring and acetate foil but they are not necessarily necessary.
  • We place one of the two parts of the coffee table at the base. We syrup it well with the honey syrup.
  • We put a part of vanilla cream.
  • We distribute it on the whole surface and level it a bit.
  • Cover with a poppy top and press lightly. Syrup it.
  • Distribute another part of the cream and cover with the second top with poppy seeds. We also syrup this top.
  • We come with another layer of cream and the last top with poppy seeds. We syrup with honey syrup.
  • Spread the cream on the surface of the countertop and cover with the second part of the countertop with ness coffee. We have to syrup it as well.
  • We put the last part of the cream that we spread on the sides of the cake.
  • We put the cake in the fridge while we take care of the icing.

Method of preparation

For the top, rub the margarine, then add the sugar, mix well. Then add the egg, vanilla and salt to mix, again. When the composition is homogeneous, add the flour (sifted with baking powder) and knead. with the hand, only until the dough comes off the hand. The resulting dough is left (covered) for 20-30 minutes.
During this time, make the filling: mix the poppy seeds, sugar, pudding, flavors, milk.
Put it on the fire and stir all the time, until it boils, well. Then, take it off the heat and leave it for 5-10 minutes, to cool, stirring, from time to time.
Prepare a tray (with detachable bottom), greased with margarine or butter (at the base and side), with a diameter of about 25 cm.
Assembly: put 3/4 of the dough, in the tray spread, with a hand, on the base and walls (about 3 cm).
Over the dough, from the tray, put the cooled filling, then, over the filling, crush (with your fingers), the rest of 1/4 of the dough, or (so I did), grate on the grater with large holes.
Bake in the oven, preheated, over medium heat, about 45 minutes.
After it is ready, let it cool. When it is cold, powder it with powdered sugar, serve it.
The result is 12 slices.

Apple cake

Peeled apples are given through a large grater. Mix the dry ingredients flour, semolina, powder

Cheese croissants

In a bowl, mix the cheese with the soft margarine, add the egg, baking powder and flour and knead.



Knead a dough from all the ingredients, I put the margarine which is softer and then I passed the flour, to say another 100 grams. Refrigerate the dough for 30 minutes.


Separate 2 eggs. Separately in a bowl, mix: cheese with oil, 175 gr. sugar, vanilla sugar and lemon juice. Then add the pudding powder, milk, 2 egg yolks and a whole egg. It mixes very well, and from this composition I took separately a maglavais polish in which I put about 40 gr. Mac.


I greased the tart form with a little oil, powdered it with flour and spread the dough nicely.


Over which I spread the poppy composition beautifully and over which I overturned the simple cheese composition.


And in the oven with it at a temperature of about 200 degrees at first, then I dropped to 170-18, for about 40 minutes.


Meanwhile, I mixed the remaining 2 egg whites with 50 grams of powdered sugar, and I spread the meringue composition randomly over the tart taken out of the oven, I pressed some raisins in the oven for another 10 minutes until the meringue is browned.


And in order for the meringue syrup to come out, that is, for the dew to appear, cover the tart while it is hot with a plastic dome, until it cools completely.
Leave to cool, and then cut into slices can be served with a cup of coffee for dessert.


Homemade cake with poppy seeds and vanilla cream

Put the rest of the milk to boil, put the vanilla essence in the milk. Delicious cake with poppy seeds, meringue and vanilla cream is excellent for. Assembly: Put a sheet of poppy seeds, add a third of the cream, beech. The cake with poppy leaves, vanilla and chocolate is amazing and will look perfect on any festive table! Add grated lemon peel and vanilla essence. Translating this page Coffee is definitely one of my preffered tastes in desserts. The following cappuccino cheesecake is flavored with coffee and becomes such a great treat for. Spread the composition in a cake pan lined with baking sheet. After the cake has thickened, remove from the heat and add the vanilla essence and butter.

It is one of the best cakes. You can find more cream cake recipes with a click on the picture below! For the poppy and coconut top, I heated the oven to medium heat (180ºC). For the icing, I steamed the chocolate together with the coconut oil, then I took it out. Coarse cake (poppy, coconut, vanilla cream). We need 200g milk or bitter chocolate, depending on your preferences, 100ml liquid cream, 100g butter and a tablespoon of honey. Then, each adapted it to their preference, so some chose a vanilla cream, others a lemon or orange cream. Pour hot cream over the chocolate, leave for 2-3 minutes and then.

If meringue is generally associated with cream.