Poppy seed cheese pancake
Description
If you're tired of ordinary baked goods, let me tell you. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Pour boiling water over the poppy seeds and cook for 20 minutes, stirring occasionally. Mix the sifted flour with sugar, baking powder, and cocoa.
- 2
Step 2
2. Add the butter at room temperature and rub it into crumbs. Add the sour cream and knead an elastic dough. Spread it in a parchment-lined pan and prick with a fork.
- 3
Step 3
3. Bake in a preheated oven at 200 degrees for 10 minutes. Let the crust cool, then remove it from the pan. Line the sides of the pan with parchment paper and place the crust back into it.
- 4
Step 4
4. Cool the poppy seeds, squeeze them thoroughly, and mix with sugar. Grind using a blender. Beat the egg whites from four eggs with a mixer until stiff peaks form. Gradually add 100g of sugar in small portions, continuously beating until stiff peaks form.
- 5
Step 5
5. Add 2 tbsp of whipped egg whites to the poppy seeds and mix. Add 100g of sugar to the yolks and beat. Add the cottage cheese and mix with a mixer at low speed. Add starch, zest, and butter at room temperature. Beat with a mixer.
- 6
Step 6
6. Gently mix the cottage cheese and egg white mixtures. Spread half of the cottage cheese mixture onto the crust, forming a slight rim around the edge of the pan.
- 7
Step 7
7. Place the poppy seed filling in the center and cover it with the remaining cottage cheese mixture. Bake in a preheated oven at 170 degrees for 60 minutes.
- 8
Step 8
8. Prepare the icing: melt chocolate, milk, and butter over a water bath. Spread the icing over the top of the cooled cheesecake.
- 9
Step 9
9. Place the cheesecake in the refrigerator for 8 hours after the glaze has set. Remove the mold from the chilled cheesecake.