Sparkling and poppy, it prepares very quickly
Ingredients:
For the pasta:
30 dkg fine flour
10 dkg of powdered sugar
1 teaspoon baking soda
1 egg
15 dkg of margarine
For the poppy seed filling:
20 dkg poppy seeds (ground)
15 dkg of sugar
1 dl milk (hot)
Lemon zest obtained from 1 lemon
For the egg mousse:
4 egg whites
20 dkg of powdered sugar
Preparation :
For the dough:
Knead the dough from the ingredients, roll it out in a baking dish and bake in a preheated oven for 10 minutes over medium heat (180C). (If necessary, you can enrich the dough with 1-2 tablespoons of sour cream.)
For the poppy seed filling:
While the dough is cooking, mix the hot milk with the ground poppy sugar and grate the lemon zest.
Smooth it over the half-baked dough and return to the oven until the mousse is ready.
For the egg mousse:
Beat the egg whites with the powdered sugar (I just added vanilla sugar) and spread everything over the poppy seeds.
Bake for 5 minutes at high heat (200C), then dry for 15-20 minutes at low heat (160C).
Cooking temperature: 170°C – size of cooking plate: 30x20x6 cm
The recipe was prepared and photographed by Mária Farkasné
