Poppy cake with cottage cheese

Greet you in the new year. So, in order to, almost embarrassed to say, but this is my first entry in this year… Something out of the way of blogging recently I. Anyway, probably not only blogging but also everything else. I do not like winter, I do not like, when there is no sunshine. I miss the energy and desire to do anything… All the enthusiasm and motivation gone somewhere far away, hid or think deeply and exit back to the light of day. What time is harder for me to collect regular blogging, although in my soul I miss you very much for. And that your e-mails with questions what is happening and, that waiting… Thank you, you have not forgotten I hope 🙂, however, that the coming spring will change and the entries will appear more frequently than in recent times.
I have to warm up for you cake, which – when they saw – I immediately liked it. And about him not mistaken. It's delicious! Delicate poppy tops perfectly with the light weight based on homogenized cheese. The dough is light, moist, not too sweet, sweetness is further broken sour jam with berries. Story! You have to convince themselves necessarily. I recommend a very!

Cake recipe I received from Gretel (thank you very much!), who won the third place in the competition “Bake the cake for Sweet Cupcakes”.

Ingredients for sponge cake:

• 5 eggs (separate yolk and albumen)
• 3/4 cup sugar *
• 1 cup of dry poppy
• 3/4 glass (250ml) of flour
• 3 tablespoons of potato flour
• 2 teaspoon oil
• 2 teaspoons of baking powder
• 2 tablespoons hot water

Beat egg whites until stiff. At the end of the compaction add sugar batch, mixing all the time. Then mix the egg yolks with the oil and hot water, add a thin stream slaughtered proteins, mixing all the time. Sift together flour, baking powder and gently stir into the egg. Finally, add poppy seeds and mix gently.
Plaque size 25x35cm baking parchment paper. Insert the prepared mass, align.
Bake in preheated oven 175 – 180° C for 35 – 40 minutes or so. dry stick. After this time, remove and allow to cool completely. Quenched sponge remove plaque and cut in two tops.

Ingredients for the mass:

• 1 kg of processed cheese homogenized
• 200g butter, softened
• 1/2 cups granulated sugar (or more, if you like a more sweet treats)
• 1 Sugar with real vanilla
• 1/3 glass of milk [250ml]
• 2 tablespoons gelatin

Additionally:

• sour jam jar (me with berries)
• ca. 80g flaked almonds

Cream the butter on white fluff, small portions, add powdered sugar. Then add the cheese, all the time to a smooth paste by grinding.
Boil milk, Pour into a glass of gelatin, mix well, until it dissolves. When the dissolved gelatin with a slightly przestygnie, add a couple tablespoons of curd and mix together – doing this will prevent lumps. Pour gelatin into the bowl with the ground and quickly mix.
On the first part of the biscuit put half the jam and spread evenly. At the jam put 2/3 weight, top weight smear jam and cover with the second ladyfingers. The top of the sponge cake spread with the remaining mass.
On a dry frying pan until golden brown roast almonds. Garnish top of cake them.
Refrigerate dough.

*my glass = 250ml

Enjoy!

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