Light Christmas Cake with Poppy and Chia

Instructions

1. Separate the whites from the yolks. In the bowl of the food processor beat the egg whites until fluffy snow with 40 g. sugar. Transfer to a bowl.
2. Beat the egg yolks with 40 g. sugar until the mixture becomes light in color. Add the flour, baking powder and yogurt. Finally, add the poppy seeds and add the egg whites slightly. Divide the mixture into 3 equal parts.
3. Prepare a cake baking pan with a removable wall with a diameter of 20 cm. Placing baking paper on the bottom. Lightly grease with oil and sprinkle with a little sugar.
4. Preheat oven to 180 °C with a fan. Pour the first 1/3 of the mixture into the pan and bake for 11 minutes. Remove. Turn over to baking paper and remove the paper from the bottom. Repeat with the remaining 2 layers.
5. During this time, prepare the cream by mixing the sour cream, yogurt, chia seeds, vanilla and powdered sugar. Cut the chocolate into small pieces and add them to the cream.
6. Put the almonds in the preheated oven for 5 minutes to make them golden. Be careful not to burn them. Keep an eye on the oven.
7. Assemble the cake by alternating layer – cream-crust cream-layer-cream. Put the cake in the refrigerator for 4 hours. Before serving, decorate with almonds to be crispy.

• Servings : 8
• Ready in : 60 Minutes
• Course : Dessert and Snacks
• Recipe Type : beef, Christmas Recipes, Dessert, recipes for spring, recipes for summer, recipes for winter
• Ingredient : Almond flakes, Baking powder, Caster sugar, Chia seeds, Crème fraîche, Dark chocolate, Eggs, Flour, Poppy, Sugar, Vanilla, Yogurt