Strawberry Poppy Seed Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 2 hrs 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 175 g mararine (veetable mararine), semi-fat
- 250 g poppy seed bakin
- 3 egg (s)
- 100 ml milk, low-fat (1.5%)
- 350 g flour
- 1 packet baking powder
For covering:
- g 1,000 strawberries
- 200 g cremefine for whippin
- 200 g cream cheese (up to 1% fat)
- 2 tablespoon vanilla sugar
- 1 pack cake icing, red, without sugar
- 150 ml cherry juice
- 100 ml water
- 3 dashes sweetener, liquid
Print Recipe
Pin Recipe Instructions
- For the dough, stir the margarine with the poppy seed baking until creamy. Mix in the eggs one by one and add the milk. Mix the flour and baking powder and fold in.
- Spread the dough on a baking sheet lined with baking paper and bake in the preheated oven at 180 ° C on the middle rack for 20-25 minutes. Then let it cool down.
- For the topping, wash, drain and cut the strawberries into pieces. Mix the cream cheese with vanilla sugar and fold in the whipped cream fine. Spread the cream cheese evenly on the cake and top with the strawberries.
- Mix the icing with cherry juice and water according to the instructions on the packet, add the sweetener to taste and spread on the cake. Chill the cake for 2 hours.
- If the cake is cut into 20 pieces, then one piece will have 4 P.
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