Poppy-Red Currant Squares
Poppy-Red Currant Squares - Triple threat: tart jam, creamy filling and tender cake
Healthy, because
Even smarter
Nutritional values
Rose hips are a true miracle in terms of vitamin C: 100 g bring it to a fabulous 1250 mg! The pith of the wild fruits, traditionally produced in cold pressing, is hardly less.
Those who like poppy seeds can be happy: experts praise the particularly favourable composition of the fatty acids and the high content of calcium, potassium and magnesium.
(Percentage of daily recommendation)
| Calorie | 230 cal. | (11 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 194 mg | (5 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 109 mg |
Ingredients
- Ingredients
- 4 eggs
- 1 pinch salt
- 4 Tbsps sugar (about 80 grams)
- 1 sm package Vanilla sugar
- 3 Tbsps Pastry flour (about 50 grams)
- 50 grams ground Poppy seeds
- 150 grams Whipped cream
- 350 grams Quark
- 5 sheets gelatin
- 100 grams apple sauce (sugar-free)
- liquid Sweetener
- 250 grams Red currant jelly
- 2 Tbsps powdered sugar
Kitchen utensils
Preparation steps
Separate the eggs. Beat egg whites and salt in a tall vessel with a hand mixer until stiff.
Beat egg yolks, sugar, vanilla sugar and 3 tablespoons of hot water in a bowl until creamy, about 4 minutes.
Mix the flour in a bowl with the poppy seed in another bowl, then add to yolk mixture alternating with the egg whites and beating until combined.
Line a baking sheet with parchment paper and then spread the cake batter over it with a rubber spatula. Bake on second rack from bottom of preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) until golden brown, 8-10 minutes.
Allow the cake to cool. Gently peel off parchment paper and cut the cake into 3 equal parts.
Whip the cream until stiff. Stir the quark until smooth. Soak the gelatin in cold water until softened.
Heat 2-3 tablespoons applesauce in a small pot. Add softened gelatin and stir to dissolve. Mix with the remaining applesauce, then quickly stir into the quark and fold in whipped cream. Add sweetener to taste and refrigerate until filling begins to set.
Spread one of cake portions with half of the red currant jelly and then half of the quark mixture.
Place a second cake portion on top and press gently. Spread with remaining jelly and quark mixture. Top with the final cake portion and refrigerate until filling is completely set, at least 2 hours.
Dust cake with powdered sugar. Cut cake in half lengthwise and then cut crosswise into 10 slices to serve.
