poppy seed cake with chocolate ganache

use ready-made poppy seed filling (400g) or make your own

100g of poppy seed

50 g of butter & 1 tablespoon

1 glass of milk

2 tablespoon of honey

A few walnuts

2 tablespoon of candid orange peel

teaspoon of rose water

2 medium apple filing

4 eggs /room temperature/

1 tablespoon of sugar

method:

pour poppy seeds into a pot and pour milk, add a tablespoon of butter, cook for 10-15 minutes, set aside to cool, when the poppy seed is cool, squeeze it out of the excess liquid on the strainer

put the ready-made poppy seeds into a bowl, add honey, walnuts, candid orange and rose water, blend everything for 5 minutes, use a hand blender, your own poppy seed filling it’s ready

peel the apples and grate them and squeeze out excess juice in your hands, combine with poppy seeds filling

separate egg whites from the yolks, beat the yolks with 50g of butter and sugar until fluffy, add to the poppy filing and mix thoroughly

beat the egg whites until stiff, make sure your bowl, beaters, and spatula are all clean and dry, beat until white fluffy, about 5 minutes in planetary mixer, gently combine with a spatula with the rest of the filling

bake at 180 degrees for 40-45 minutes

put a chocolate ganache on the finished cake