Raspberry Cream Layer
Servings 0
Ingredients
- 200 g flour
- 2 tbsp icing sugar
- 1 ts double acting BP
- Salt and pinch
- 1/2 c unsalted butter
- 1 egg beaten
- 1-2 tbsp cold water
Poppyseed
- 200 g poppyseed grind finely
- 1 envelope vanilla sugar
- 1 grated lemon peel
- 1 tbsp honey
- 105 g sugar
- 100 ml water
- 3 tbsp raspberry jam
Cream
- 210 g frozen raspberry
- 4 tbsp sugar
- 1 tbsp lemon juice
- 300 ml heavy whipping cream
- 2 tsp beef gelatin powder softened in 3 tbsp water
Instructions
- In a bowl, mix dry ingredients, knead in butter until crumbly texture, add in beaten egg, followed with water, and knead until til nice dough is formed, let rest.
- Meanwhile, place sugar, honey, vanilla sugar, grated peel, and water into a pot, bring to boil, then stir in poppyseed, followed with raspberry jam. Take off from heat, let cool 5-8 minutes, until no visible steam.
- Roll dough rectangulary, then spread poppyseed on top. Bake for 20-25 mins on preheated 350 F. Take out from oven, let cool completely to room temperature.
- Boil raspberry with lemon juice and sugar, take off from heat, let cool until it’s not too too hot to touch, then process into fine mixture, adding in softened gelatin. You can use hand stand blender, food processor, whichever you have. (While boiling, place gelatin in a small bowl, and pour in water, set to side).
- Beat heavy whipping cream into whipped cream, then fold in raspberry cream. Spread on top of poppyseed layer.
- Chill overnight, slice and enjoy