Poppy Seed Ring Cake with Almond Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,325 cal. | (206 %) | ||
| Protein | 131 g | (134 %) | ||
| Fat | 194 g | (167 %) | ||
| Carbohydrates | 512 g | (341 %) | ||
| Sugar added | 112 g | (448 %) | ||
| Roughage | 50.2 g | (167 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 4.4 μg | (22 %) | ||
| Vitamin E | 35.1 mg | (293 %) | ||
| Vitamin K | 16.7 μg | (28 %) | ||
| Vitamin B₁ | 2.3 mg | (230 %) | ||
| Vitamin B₂ | 2.4 mg | (218 %) | ||
| Niacin | 40.9 mg | (341 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 1,146 μg | (382 %) | ||
| Pantothenic acid | 9.9 mg | (165 %) | ||
| Biotin | 102.7 μg | (228 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 3,258 mg | (81 %) | ||
| Calcium | 2,027 mg | (203 %) | ||
| Magnesium | 722 mg | (241 %) | ||
| Iron | 22.6 mg | (151 %) | ||
| Iodine | 98 μg | (49 %) | ||
| Zinc | 16.5 mg | (206 %) | ||
| Saturated fatty acids | 66.6 g | |||
| Uric acid | 671 mg | |||
| Cholesterol | 700 mg | |||
| Complete sugar | 139 g |
Ingredients
- For the dough
- 1 cube fresh Yeast (42 grams or approximately 1 1/2 ounce)
- 100 grams sugar
- 350 milliliters lukewarm milk
- 1 kilogram Pastry flour
- 125 grams softened butter
- 3 eggs
- 1 pinch salt
- For the poppy filling
- 200 milliliters milk
- 200 grams ground Poppy seeds
- 75 grams sugar
- 2 Tbsps butter
- For preparation
- butter (for the baking pans)
- Pastry flour (for the baking pans)
- 1 egg yolk
- 2 Tbsps milk (for brushing)
Preparation steps
Crumble the yeast and stir with 1 tablespoon sugar and 2 tablespoons milk in a small cup until smooth. Pour the flour into a bowl, make a well in the center and pour in the yeast mixture. Mix with some of the flour around the edge, cover and let sit for about 15 minutes.
Pour in the remaining milk, sugar, butter, eggs and a pinch of salt. Knead well to make a smooth dough. Place in a bowl, cover and let rest for about 30 minutes in a warm place until the volume of the dough has doubled.
Meanwhile for the poppy filling, bring the poppy seeds and milk to a boil, stir in the sugar and the butter. Mix to form a thick paste, then set aside to cool.
For the almond filling, mix the ground almonds with the sugar, egg and milk to form a spreadable paste.
Knead the dough again vigorously on a lightly floured surface. Divide the dough in half and roll out 2 rectangles (about 30 x 20 cm) (approximately 12 x 8 inches) and spread the poppy mixture on one rectangle, then roll up lengthwise.
Preheat the convection oven to 180°C (approximately 350°F). Coat the ring pans with butter and sprinkle with flour.
Spread the nut mixture on the other rectangle and roll up lengthwise.
Cut the roll with the nut filling in half lengthwise, then repeat with the poppy roll.
Place a poppy roll half next to nut roll half with the cut side up. Starting from the top, twist the rolls together, always making sure to keep the cut surfaces facing up. Repeat with the other two roll halves.
Place each dough twist in a ring pan. Press the ends together well. Stir the egg yolk with the milk and brush the surface of the cakes. Bake in the preheated oven for about 50 minutes, until golden brown. Serve warm or room temperature slices on dessert plates.
Halve the role with the nut filling length.
Step 4
Do the same with the poppy-roll.
Step 5
Now place each a nut roll half next to a poppy seed roll half with the cut side up next to each other. From the tops of her starting wrap each other, always make sure that the cut surfaces remain above. Repeat with the other two strands as well.
Step 6
put each in a ring shape while pressing the ends together. The egg yolk with the milk and mix both cakes so Brush. In the oven for about 50 minutes (toothpick) until golden brown.
