Yogurt Poppy Torte With Blueberries
Ingrediënten
Ingredients for 1 Torte (10in (26 cm) diameter)
- 5 Egg whites
- 1 cup plus 3 tbsp 250 g Granulated sugar
- 9 oz 250 g Poppy seeds, ground
- 2 oz 50 g Nuts, ground
- ½ cup 50 g Apricot marmalade
- 14 oz 400 g Blueberries
- Butter for the pan
For the Yogurt mousse
- 2½ cups 600 ml Yogurt
- 1¼ cup 150 g Confectioner’s sugar
- 8 Sheets gelatin
- 7 tbsp 100 ml Orange juice
- Zest of 1 lemon
- 2 cups 480 ml Whipped cream
Instructies
- Preheat the oven 375 °F (190 °C).
- Beat the egg whites to stiff peaks with granulated sugar and fold in the poppy and nuts.
- Place a buttered torte ring on a baking sheet lined with parchment paper (or use a springform).
- Bake the batter for 15 minutes.
- Take out of the oven and remove from the pan.
- Pull off the parchment paper and let cool.
- Brush the poppy torte base with apricot marmalade and place in a torte ring.
- For the mousse, mix yogurt, confectioner’s sugar, and lemon zest.
- Add cold water to the gelatin and remove excess.
- Warm orange juice and dissolve the gelatin in it.
- Mix into the yogurt.
- Fold in the whipped cream.
- Spread washed, well dried blueberries on the torte base, fill with mousse, and chill for 4 hours.
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