• Home
  • Desserts
  • Poppy Seed Sponge Cake with Berry Cheesecake Filling (version 2)
0 0
Poppy Seed Sponge Cake with Berry Cheesecake Filling  (version 2)

Share it on your social network:

Or you can just copy and share this url

Ingredients

POPPY SEED SPONGE CAKE
3 Egg(s)
100 g of Poppy seeds Ground poppy seeds
50 g of Ground hazelnut Or almonds
50 g of Coconut milk Full fat coconut milk
85 g of Coconut oil Softened coconut oil
80 g of Sugar white
1/2 Lemon zest
a pinch of Salt
BERRY CHEESECAKE FILLING:
300 g of Blueberry
200 g of Cashew nuts
60 g of Honey
60 g of Coconut oil
1/2 Lemon zest
1 tbsp. of Lemon juice

Poppy Seed Sponge Cake with Berry Cheesecake Filling (version 2)

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegetarian
  • Medium

Ingredients

  • POPPY SEED SPONGE CAKE

  • BERRY CHEESECAKE FILLING:

Directions

Share

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!

Total visits: 80.
Today's visits: 1.

Steps

1
Done

Cover the bottom of the springform pan (mold) with baking paper.
Preheat the oven to 180 degrees Celsius.

2
Done

POPPY SEED SPONGE CAKE

Separate 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.
Add the poppy seed mixture to the yolks and mix until smooth. Carefully stir in the whites in three batches. You will receive an airy liquid dough. Transfer it to a baking mold and put it in the oven to bake for about 35 minutes. The surface of the pie should become brown and springy to the touch. Once the cake is ready, take it out and let it cool completely. Then put it in the fridge.

3
Done

BERRY CHEESECAKE FILLING:

Soak the cashews in cold salted water for at least 4 hours or overnight.

4
Done

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

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.
Store the cake in the fridge.
Bon Appétit!

previous
Guacamole with Tomatoes and Onions
next
Spaghetti with Italian Salsiccia Sauce
previous
Guacamole with Tomatoes and Onions
next
Spaghetti with Italian Salsiccia Sauce

Add Your Comment