For one 60 x 40 cm baking sheet

POPPY SEED BLACKCURRANT SLICE_

Preparation: Spread the first two roulades with jam and place on top of each other. Spread the poppy seed mixture evenly with the spatula. Place the last roulade as a separating layer before the blackcurrant or blueberry mixture. Mix the thawed fruit together with the cold juice binder and the sugar. Pour the mixture onto the baking sheet.

For the lattice, roll out the shortcrust pastry to 2.5 cm thickness and cut it into 1.5 cm wide strips with the roller. Lay the strips diagonally over the baking sheet at 3 cm apart. Brush the lattice with egg. After baking, coat the baking sheet with hot apricot jam.

Ingredients
3 60 x 40 sponge cake rolls
3,500 g poppy seed mixture (base recipe)
2,000 g frozen blackcurrants or frozen blueberries
125 g cold juice binder
250 g sugar
shortcrust pastry lattice
jam for spreading

Baking temperatur
190 °C

Baking time
ca. 40 min.

Recipe
agaSAAT GmbH

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

Brochure

agaDAMPFMOHN® RECIPES FOR THE HOUSEHOLD BAKERY

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