Espresso – Poppy Seed Wreath
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 20) |
Ingredients
- 100 g butter or mararine
- 150 grams sugar
- 1 pinch (s) salt
- 3 egg (s)
- 200 g quark (low-fat quark)
- 250 g poppy seed mixture, ready to bake
- 2 teaspoon coffee powder, soluble (dissolved in 1 tablespoon hot water)
- 275 g flour (wheat flour)
- 1 packet baking powder
For the cast:
- 100 g powdered suar, sifted
- 2 teaspoon coffee powder, soluble (dissolved in 1 tablespoon hot water)
- 15 coffee beans, chopped, for sprinkling
Print Recipe
Pin Recipe Instructions
- For the dough, stir the butter or margarine with a hand mixer with a whisk on the highest level until smooth. Gradually stir in the sugar and salt. Stir until a bound mass has formed.
- Gradually stir in the eggs (each egg about 1/2 minute). Add the quark, poppy seed mixture and espresso or coffee powder. Mix flour with baking powder, sieve in, stir in portions over medium heat.
- Put the dough in a cup cake mold (diameter 22 cm, greased, flour) and smooth it out. Put the tin on the wire rack in the oven.
- Bake in the preheated oven at around 180 ° (hot air around 160 ° / not preheated! - gas level 2-3 / not preheated!) For around 45 minutes.
- Let the cake cool in the tin for about 10 minutes, then remove it from the tin and turn it out onto a baking rack lined with baking paper. Let the cake cool down.
- For the icing, mix powdered sugar and dissolved espresso powder to a thick mass. Cover the cake with the icing. Sprinkle coffee beans on top of the damp glaze. Let the casting solidify.
- Per serving: EW: 4.6g, fat: 8.7 g, carbohydrates: 29.4g
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