Almond and poppy seed cake
Growing up in communist Poland, Bartlomiej Járzyna didn't have any choice of ingredients when he helped his dad in the family pastry shop. The wide range of flavours available today made him vow to not ever compromise when spoiling his fans in Poland with great taste. In this cake he pairs poppy seeds with almond and hazelnut flavours and white chocolate. Enjoy!
Recipe
Crispy layer
| ingredients | preparation |
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Melt chocolate. Mix together and add. Pour into 2 14-cm cake rings and leave to cool. |
Almond mousse
| ingredients | preparation |
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Bring to a boil. |
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Soak and add to boiling cream. |
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Mix into previous mixture. |
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Whip and genty fold into previous mixture. |
White chocolate glaze
| ingredients | preparation |
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Mix together and heat up to 105°C. |
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Put into high recipient, add boiling mixture to it and homogenise with stick blender. Leave to rest in a refrigerator for 24 hours and apply at 35°C. |