Poppy seed cake with yogurt and chocolate
Description
The pastry is simple and quick to prepare. Beat the eggs with four tablespoons of water, sugar, and salt. Mix the flour with baking powder, ground poppy seeds, and cocoa. Line a springform pan with parchment paper, pour in the batter, and bake for about 25–30 minutes at 180°C (356°F). Then transfer to a wire rack and let it cool. Melt white chocolate. Soak the gelatin. Beat the eggs with sugar. Mix the yogurt with the glaze. Add the gelatin to the mixture and stir well. Chill for about 20 minutes. Whip the cream and fold it into the mixture. Cut the cake layer in half horizontally. Soak each layer, spread the yogurt cream on one half, then place the other half on top. Coat the entire cake with whipped cream, sprinkle with chocolate shavings, and decorate with cape gooseberries. The pastry is ready. Serve it at the table.