The recipe of this pie, I borrowed from Ani from Estonia. Cake just gorgeous! The combination of tender and moist poppy biscuit with blueberry jelly is absolutely perfect! I advise you to try this cake to all lovers of poppy cakes and blueberry. Unfortunately, I have found only 135 grams of poppy, but it seemed to me that this is enough. For a diameter of 24 cm.
Mac — 200 g
The butter (room temperature) — 200 g
Hazelnut (chopped) — 130g
Egg chicken — 7
Sugar — 200 g
Blueberries — 300 g
Blueberry Jam — 100 g
Gelatin — 7 g
1. Eggs are divided into yolks and whites. Whisk butter with 50 g sugar until white. Gradually, continuing to whisk, introduce the yolks.
2. Mack mix with hazelnuts, add to oil — yolk mixture and mix thoroughly.
3. Proteins, beat with a pinch of salt in a solid foam and introduce small portions of 150 grams of sugar. Shunt beaten egg whites to the bulk and mix gently with a spatula. We spread the dough in a greased with butter form and send in a preheated 160 degree oven for 1 hour. Ready cake Let cool completely. Gelatine soaked in a small amount of cold boiled water and leave to swell. Blueberries washed, were dried, ground in a blender and mixed with blueberry jam. The swollen gelatin over medium heat bring to a complete dissolution and add to the weight of the blueberry. Pour blueberry jelly on a poppy seed cake and send in the refrigerator for 3 hours. On — request when submitting the cake can be decorated with blueberries.