Poppy Biscuit with Walnut and Amber Sauce кураги. 
Time: — Сложность:easy Recipes use volumetric containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 80 g softened butter
- 210 g sugar
- 4 eggs
- 20 ml light rum
- 120 g poppy seeds + 5 g more for decoration
- 60 g peeled walnuts
- 100 g sifted flour
- 5 berries of physalis for decoration
Dried apricots sauce:
- 100 g dried apricots
- 30 g raspberry puree
- 60 g sugar
Recipes with similar ingredients: eggs, rum, poppy seeds, walnuts, flour, physalis vegetable, dried apricots, raspberries
Recipe preparation:
- Beat butter with sugar in a lush mass, sugar should completely dissolve. Continuing to beat, insert eggs and add rum.
- Put the poppy seeds in cheesecloth and steam in warm water. Wring out pour into a blender bowl with walnuts and chop. Combine with egg-oil mixture, add flour and knead.
- Line the cake mold with parchment and put in it the resulting mass. Bake for 30–35 minutes at a temperature of 180 ° C. Then remove and cool directly in the form.
- Finely chop the dried apricots sauce, fill with water so that it completely covered it, and cook until it becomes soft. Cool and beat in a blender until smooth. To add some flavor, add raspberry puree, sugar and mix.
- Cut the cake into pieces, pour each sauce, decorate poppy seeds, physalis and serve.
