Sponge cake batter for about 8 pieces:
150 g dark chocolate glaze
1 packet of poppy seed filling
100 g wheat flour
1 level tsp baking powder
50 g soft butter or margarine
25 g sugar
4 drops of bitter almond flavouring
1 pinch of salt
50 g wheat flour
30 g sugar
30 g soft butter or margarine
1 pinch of salt
A little practice will be required
1. Heat the milk in a small pot with your butter or margarine and salt. Remove the pot from the heat. Combine the flour and poppy seeds, then add this to the hot liquid mixture. Stir the mixture with a wooden spoon until it forms a smooth batter then heat it again for about 1 minute while stirring constantly and pour it in a mixing bowl.
2. One after the other, incorporate 2 eggs into the dough with a mixer (dough hooks) on its
highest setting. Whisk up the last egg and only add in as much as it take for the dough to become glossy and form peaks on a spoon. Stir the baking powder into the dough after it has cooled down.
3. Using 2 teaspoons, place hazelnut sized dough mounds onto the baking tray.
4. Slide the baking tray into the preheated oven (top/bottom heat: 200°C, fan-assisted: 180°C). Do not open the oven door for the first 15 minutes of baking time as the pastries will collapse. The balls will take approx. 20 minutes to fully bake.
5. Allow them to cool on a cake rack.
6. For the filling, whip the cream with Quarkfein (quark dessert mix) until stiff and then fill it into a pastry bag wit a hole tip (Ø 5 mm). Use the hole tip to inject the cream mixture into the balls. Sprinkle with icing sugar before serving.