Christmas is just around the corner so it is time to think about elegant and delicious desserts to surprise our family. I found this recipe in the Hungarian edition of Good Food a while ago, and ever since then it became a true favourite of everyone at home! Why I love it so much, because it is very easy to prepare, it looks beautiful and with its white and red topping it is totally Christmassy. Also if you do it with red berries it has a very summery feel – perfect for Australia J But even if you go for pomegranate you will have a beautiful Christmas dessert. In Hungary poppy seed is an essential ingredient during the holiday season. So last year instead of the beigli (the typical Hungarian Christmas cake with poppy seed) I prepared this cake – keeping the traditional ingredient but giving a twist to the taste. It was a big hit!
Ingredients: (10 persons)
500 g grated poppy seed• 300 g sugar • 100 g unsalted butter • 1 sachet of baking powder • 5 eggs • handful of candid orange peel • 500 g mascarpone • 1 sachet of vanilla sugar • 2 pomegranates
Mix the egg yolks with half of the sugar – until the colour of the mixture turns almost white. The other half of the sugar together with the egg whites should be whipped until you get a hard foam texture. If instead of a mixer you are using your hand you can also cover the hand exercise for the day. In the meantime melt the butter in a pan. Get a big bowl, where you stir together the poppy seed and the baking powder, then add the egg yolks + sugar mix, the melted butter and the candied orange peel. Finally add the egg whites + sugar foam. Now your mix is ready to be put in your generously buttered 25 cm cake tin. Bake it for 45 minutes at 180 degrees. When I did this cake for the first time I made the mistake of checking if it was ready by using a fork. You should not do this for two reasons: A. the texture of the cake is a bit sticky even when it is ready to eat B. by sticking a fork in the dough you give way to some air, which will ruin the top of your cake, making it a bit hollow. So it is important just to trust your oven, and once it is ready just leave the cake to cool off. The final step is the decoration of the cake: mix well the vanilla sugar with the mascarpone; cover the top and side of the cake first with the white mixture, then with the fruit. Refrigerate until you serve it.
Tip: instead of the pomegranate you can use any type of little berries.
* baking time: 45 minutes • temperature: 180ºC • preparation time: 90 minutes