FIT POPPY CAKE with white chocolate
FIT POPPY CAKE with white chocolate is a guilt-free indulgence that combines the earthy goodness of poppy seeds with the sweetness of white chocolate. The moist and tender cake, enriched with poppy seeds, provides a unique texture and a nutty undertone.
Nutritional values in 1 serving:
Protein: 7.2g
Fats: 15.2g
Carbohydrates: 20.7g
Calories: 252
Ingredients for 12 servings (20-22 cm tin):
sponge cake
– 2 eggs
– 35g rice flour
– 15g of potato flour
– 10g of corn flour
– 1/4 teaspoon of baking powder
– a spoon of bitter cocoa
– 50g of erythritol
Cream
– 400g of poppy seed mass (you can prepare it yourself – this time I used ready-made poppy seed mass from a can, because I simply like it)
– 400g of ricotta cheese
– 100g white chocolate without sugar
Icing
– 100g dark chocolate 70-90%
– 125g coconut milk (liquid)
Preparation:
➡️ Sponge cake
1) Beat the egg whites with a pinch of salt until stiff. At the end of whipping, gradually add erythritol. Then (while mixing), add the yolks one by one. Mix for a while.
2) Combine flour, cocoa and baking powder – add the mixture in batches. Mix gently with a whisk.
3) Put the prepared mass into a baking tin (diameter 20 cm, bottom lined with paper) and bake for 25-30 minutes at 170 degrees. Remove from the oven and let cool.
➡️ Cream
1) Mix the ricotta cheese with the poppy seed mixture for 2 minutes – we want to aerate the cream as much as possible. Then add the melted white chocolate and mix for a while.
2) Pour the mixture onto the sponge cake and leave it in the fridge – preferably overnight.
➡️ Topping
1) Melt the coconut milk and dark chocolate together in a water bath over low heat – set aside to cool.
2) Remove the cake from the pan and cover it with icing. Set aside until the icing hardens and it’s ready! Divide into 12 portions – enjoy!
