INGREDIENTS

POPPY TOPS

• 850 g of ready-made poppy seed mass (e.g. with nuts and raisins)
• 6 eggs
• 6 tablespoons of wheat or gluten-free flour, e.g. millet or semolina or breadcrumbs
• 1/2 teaspoon baking powder

GEAR RATIO

• 3 oranges
• 1 orange jelly
• 500 ml cream 36% (cold)
• 250 g of mascarpone
• 4 tablespoons of powdered sugar
• 1 op. vanilla sugar
• optional - 2 pcs of cream-fix, cream stabilizer

ICING

• 100 g of plain chocolate
• 3 tablespoons of vegetable oil
• 1 tablespoon of butter

DECORATION

• marzipan stars
• fresh orange

PREPARATION

POPPY TOPS

• Take the eggs out of the refrigerator beforehand. Preheat the oven to 180 degrees C. Beat the egg yolks until they are fluffy, beat the egg whites separately until stiff. Mix the poppy seed mass with the flour and baking powder.
• Mix with the yolks, then gently mix with the whipped egg whites. Put the mass into 2 molds with a diameter of 24 cm or if we only have one mold - put half of the mass into this one form.
• Put in the oven and bake for 30 minutes . You can bake 2 baking trays at the same time or one after the other. Cool it down thoroughly.

GEAR RATIO

• Peel the oranges with the white part under the skin. Carve out the orange pieces between the membranes (directly above the larger pot, collecting the orange juice for it). Do not add cellulose. Divide the orange pieces into smaller pieces. Cook for a few minutes, stirring constantly, until at the end only a few tablespoons of juice remain. Then set aside from the heat, add powdered jelly and stir until it is completely dissolved. Cool and chill to stiffness.
• Whip the cream stiff together with the mascarpone, powdered sugar and vanilla sugar. Finally, add cream stabilizer if you are using it.
• Place the first poppy seed top on a plate, add 1/3 of the cream, then oranges and again 1/3 of the cream. Place the second poppy seed top, cover the top and sides with cream. Put in the fridge.
• Pour over the chocolate glaze (melt the broken chocolate into cubes together with the oil and butter). Garnish with marzipan stars and fresh orange. Store in a refrigerator.

SERVING PROPOSAL

Marzipan stars: 50 g marzipan mass + 100 g powdered sugar + 1 tablespoon lemon juice. Place the marzipan mass in a bowl or preferably a melaster container, add powdered sugar. Knead by hand or mix, gradually adding lemon juice until the ingredients combine into a uniform ball. Roll it out on the board, cut out the stars with a mold.

TIPS

• It is worth adding to the cake if you have liqueurs : orange and amaretto. Sprinkle the poppy seed tops with amaretto liqueur (3 tablespoons of liqueur for each table top) and add 3 tablespoons of orange liqueur to the oranges (at the end of cooking). You can also use rum or vodka - as we like.
• Instead of orange and jelly, you can use 1 jar of orange jam (220 g). It is enough to put it on the cream.
• Poppy tops made of HOMEMADE POPPY SEED MASS must be soaked, because they are less moist than those made of ready-made mass. Additionally, you need to add powdered sugar, either to the poppy seed mass or to beaten yolks.