4 egg yolks (size L) at room temperature
120 g melted butter (slightly warm)
3 tablespoons of rapeseed oil
pinch of salt
POPPY FILLING
350 g of ground dry poppy seeds or 500 g of poppy seeds
120 g of sugar
4 tablespoons of honey
2 teaspoons of vanilla sugar or vanilla pod seeds
1/2 cup raisins
1/2 cup dried cranberries
100 g candied orange peel
1/3 cup of ground nuts, e.g. almonds or walnuts
2 teaspoons of almond extract or oil
1 teaspoon of cinnamon
50 g melted butter
3 room temperature egg whites
FROSTING
1 cup of powdered sugar
a spoonful of lemon juice
2 – 3 tablespoons of water
ADDITIONALLY
1/4 cup poppy seeds for decoration
100 g of orange peel
Continued on next page (page 3)
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