For a 26cm springform pan
POPPY SEED AND ORANGE BROWNY_
Preparation:
Preheat the oven to 180°C. Grease the springform pan with butter and line the bottom with baking paper. Thoroughly mix agaDAMPFMOHN®, almonds and the grated chocolate in a bowl.
Separate the eggs. Whisk the egg yolk and sugar to a creamy mixture using the hand mixer for some time.
Stir the butter, powdered sugar and orange granulate until creamy. Add the egg-yolk-sugar mixture one by one and mix well. Fold the beaten egg into the butter mixture. Then fold the almond-poppy-seed-chocolate mixture and the rum into the butter mixture.
Fill the batter into the pan and smooth the surface. Bake the cake for approx. 40 minutes.
Leave to cool down. Take the cake out of the springform and garnish with powdered sugar and orange slices as you like.
Preparation time
approx. 60 minutes
Ingredients for the batter
200g agaDAMPFMOHN®
100g almonds, ground
100g cooking chocolate, grated
250g butter, soft
4 large eggs
80g powdered sugar
1 packet of orange granulate (e.g. Orange Back)
3 tbsp rum
agaDAMPFMOHN® - THE ORIGINAL_
- Blue poppy from our own monitored cultivation
- Ground with crystals and gently treated with steam
- Full aroma, no bitter elements
- Exceptional taste
- Completely free from chemical additives
- 100 per cent all-natural
- Efficient handling
- Shelf life of six months
- Guaranteed reduced morphine content of max. 4 mg/kg
- Available in both conventional and organic quality
- DLG-Awarded (gold & silver)
- Awarded the State Prize of Honor 2017
- Best poppy seed filling (brot+backwaren)
Recommended by renowned bakery trade schools
