Apricot-poppy-seed torte

Apricot-poppy-seed torte


For 16 pieces:

4 eggs (size M)

175 g + 4 tbsp. sugar

2 sachets vanilla sugar


100 g flour

25 g cornstarch

1 tsp. baking powder

4 sheets Gelatine

100 ml milk

100 g + 2 tbsp. ground poppy seed

500 g Mascarpone

350 g whipped cream

2 jars (200 g each) Darbo double-fruit apricot-elderflower fruit spread (finely sieved)

50 g almond flakes



Separate the yolk from the egg white. Use the egg whisk of the hand mixer to beat the egg white, 100 g sugar, 1 sachet vanilla sugar and 1 pinch salt until thick. Add egg yolks and stir in. Mix flour, starch and baking powder. Sieve portions on the egg mass and knead in.

Line a springform pan (26 cm Ø) with baking paper. Pour the dough into the pan and smooth until even. Bake in a preheated oven (electric oven: 200° C/ circulating air: 175° C/ gas: step 3) for approx. 15 minutes. Remove from the oven and place on a cake rack. Free the torte from the edges of the springform and let cool in the pan. Remove and cut twice to form three layers.

Soak the gelatine cream in cold water. Mix milk, 100 g poppy seed, 75 g sugar, the contents of 1 sachet vanilla sugar and 1 pinch of salt and let boil. Remove the poppy seed milk from the heat and let cool. Squeeze out the gelatine and dissolve in the warm milk. Stir the mascarpone until smooth. Mix the poppy seed milk and mascarpone. Beat 250 g cream until thick and then work into mixture.

Place the lower third of the torte layer in a cake ring. One at a time, spread Darbo double-fruit apricot-elderflower fruit spread (finely sieved) on the layers along with cream (up to 2 tbsp.). Place the middle layer on top and repeat the procedure. Then finish by adding the top layer. Refrigerate for at least 4 hours.

To make the brittle, melt 4 tbsp. sugar in a frying pan. Add 2 tbsp. poppy seeds and roast briefly in caramel. Place caramel on a piece of baking paper and spread thinly. Break cooled caramel into pieces. Roast almonds in a grease-free pan for approx. 4 minutes while turning constantly. Whip the remaining cream until thick. Coat torte with 2/3 of the cream all around. Fill 100 g cream into a piping bag with perforated spout. Decorate the torte with almonds, cream, 2 tsp. Darbo double-fruit apricot-elderflower fruit spread (finely sieved) and caramel.




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