Sourdough cake with poppy seeds and blueberries

ingredients

Cesto

1/2 cube yeast 400 g plain flour 2 dl milk 2 tbsp granulated sugar 1,5 dl oil 1 pinch salt

Still needed

200 g ground poppy 4 tbsp powdered sugar 2 dl milk to taste blueberries 3 pcs fresh egg white 1 pinch salt 3 tbsp powdered sugar

progress

A perfect combination. Poppy seeds and blueberries just belong together. Yummy.

1.

In a little lukewarm milk, crush half the yeast and add a little sugar. Leave the sourdough starter to swell in a warm place.

2.

Sieve the flour into a large bowl, add the remaining sugar and a pinch of salt. Next add the oil, the remaining milk and finally the sourdough starter. Knead the dough.

3.

Shape the dough into a loaf, dust with flour and cover with a clean dry cloth. Leave to rise in a warm place for 45 minutes

4.

Mix the ground poppy seeds, icing sugar to taste in a bowl and pour in the milk.

5.

Roll out the risen dough on a floured board to the size of the baking sheet. Grease the baking tray with butter and dust with flour.

6.

Fold the dough onto the baking sheet using a rolling pin.

7.

Place the blueberries on top of the dough.

8.

Add the poppy seed layer and place in a preheated oven at 180 degrees for 15 minutes.

9.

While the cake is baking, whip 3 egg whites and a pinch of salt into stiff snow, to which progressively add 3 tablespoons of icing sugar.

10.

After 15 minutes, remove the cake and layer the snow. Place back in the oven and bake for another 15 minutes.

11.

Let the cooked cake cool slightly and dust with icing sugar. Enjoy.