Poppy seed biscuit on sour cream with fresh berries
10 servings
20 minutes
Poppy seed sponge cake with sour cream and fresh berries is a refined combination of airy dough, delicate cream, and fresh berries. French cuisine is famous for its exquisite desserts, and this recipe is no exception. Poppy seeds give the pastry a unique texture and a light nutty flavor, while sour cream makes the dough soft and juicy. The condensed milk-based cream adds sweetness and richness, perfectly complementing the fresh berries—raspberries and strawberries. This sponge cake will be a decoration for any tea party, pleasing the eye and surprising with its rich flavor nuances. It can be served as a festive dessert, and due to its simplicity in preparation, it is also great for a cozy family dinner.
1
In a bowl: mix 150 grams of sour cream with eggs, add sugar, poppy seeds, flour, and a bit of melted butter. Also add a little baking soda. Mix everything well. The mixture should be slightly thicker than for pancakes.
- Sour cream: 300 g
- Chicken egg: 2 pieces
- Sugar: 100 g
- Poppy seeds: 100 g
- Wheat flour: 100 g
- Butter: 30 g
- Baking soda reacted with acid: pinch
2
Grease the mold with butter, pour the mixture onto the baking sheet, and bake at 200 degrees for 10 minutes.
- Butter: 30 g
3
When the biscuit is ready, we take it out of the oven and cut it in half.
4
Mix the remaining sour cream with condensed milk and use this mixture to coat the well-cut biscuit.
- Sour cream: 300 g
- Condensed milk: 150 g
5
We place fresh berries on top of the cream. I had raspberries and strawberries.
- Fresh berries: 200 g
6
And on top, we place the second part of the biscuit. Done. Enjoy your meal :)
