Ingredients
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POPPY SEED SPONGE CAKE
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3 Egg(s)
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100 g of Poppy seedsGround poppy seeds
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50 g of Ground hazelnutOr almonds
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50 g of Coconut milkFull fat coconut milk
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85 g of Coconut oilSoftened coconut oil
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80 g of Sugar white
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1/2 Lemon zest
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a pinch of Salt
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BERRY CHEESECAKE FILLING:
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300 g of Blueberry
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200 g of Cashew nuts
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60 g of Honey
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60 g of Coconut oil
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1/2 Lemon zest
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1 tbsp. of Lemon juice
Directions
We already have one version of Poppy Seed Sponge Cake with Berry Cheesecake Filling, in which we use cashew cream cheese. We love this dessert so much that I created a new version of this cake that is even simpler to make. Try it! It’s delicious!
Bon Appétit!
Today's visits: 1.
Steps
1
Done
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Cover the bottom of the springform pan (mold) with baking paper. |
2
Done
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POPPY SEED SPONGE CAKESeparate the eggs. Beat the yolks with the sugar, lemon zest and soft coconut oil until creamy. Stir in the poppy seeds, ground nuts and coconut milk until smooth. Whip the egg whites with a pinch of salt into a stiff foam. |
3
Done
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BERRY CHEESECAKE FILLING:Soak the cashews in cold salted water for at least 4 hours or overnight. |
4
Done
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Melt the coconut oil and honey if it is candied. Then, drain the cashews and rinse them under running water. Place all cheesecake ingredients in the bowl of a food processor or blender and grind them until smooth. |
5
Done
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Pour the obtained filling into a mold on the Poppy Seed Sponge Cake, leveling its surface. Then, place the cake into the fridge for at least 4 hours or overnight to harden. Garnish the ready cake with coconut shavings and berries to taste. |