Raspberry Cream Poppyseed

Raspberry biscuits cream Poppy biscuit, made according to a recipe from pl baking book Biscuit


  • 4 eggs in sheet metal 30/40
  • 4 eggs
  • 120 g sugar
  • Van zuck
  • 80 g flour
  • 80 g strength
  • 1 tsp powder Eggs, sugar punching Flour, powder underscore
1 Raspberry Cream Poppyseed


Baking 160, o / u heat around 25-30 min (sample if it’s finished baking!) Raspberry cream: Open 500ml of cream 1 raspberry gods dish (I’ll take pl Galaretka) dissolve hot water in 250 ml (instead of 500 ml water).

If you start gelling, then give slowly to the cream that’s whipped and hit it for a moment.

Spread soil on a biscuit, put some fresh raspberries on it (doesn’t have to be! Biscuit with poppy: 6 eggs 1 cup sugar (cup in size 250 ml) 1 cup flour 1 tsp powder 1/2 cup poppy (not ground) Protein for snow, add sugar and egg yolks and strike for a moment.

Underline flour with powder Poppy underlining Baking 160 degrees o / u heat 30-40 mini pudding mass: 1/2 l milk 2 pudding powder 4 tablespoons sugar Cooking the pudding, cooling down to the temp and 250 g butter – add spoonful.

Hit the creamy mass. And this is how we finish: Biscuit Raspberry cream Poppy biscuit Pudding mass Butter cookies (softened shortly in rum milk) Chocolate Couverture.

Best Raspberry Cream Poppyseed

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