This delicate cake with blackberries and currants is proof that even basic ingredients can make an extraordinary dessert. The combination of poppy seeds, delicious curd cheese and fresh forest berries creates a perfectly balanced flavour that isn't too sweet. It is high in protein and naturally juicy, making it a great choice not only as a coffee snack but also as breakfast or a lighter post‑lunch dessert.
Shop ingredients
Nutrition (1 serving)
- 174 kcal
- 11 g carbohydrates
- 9 g fats
- 12 g protein
Per 8 portions
Per 8 portions
Batter:
- 110 g poppy seeds
- 2 eggs
- 30 g vanilla protein powder
- 110 g curd cheese
- 45 g wildflower honey
- vanilla powder
- 4 tbsp oat drink
- pinch salt
Layers:
- 250 g curd cheese
- 10 g cornflour
- 20 g wildflower honey
- vanilla powder
- 140 g frozen forest fruits
Instructions
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Add the poppy seeds, protein, yolks, vanilla and curd cheese to a bowl and mix well.
- If required, you can also add oat milk (3‑4 tablespoons) and mix. Whip the whites into stiff peaks, adding a pinch of salt.
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Carefully fold the whites into the poppy seed mixture.
- Use the rest of the curd cheese to make the filling. Pour half of the poppy seed batter into a tin, lightly greased with oil.
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Spread the curd cheese cream over it evenly and add half of the fruit.
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Cover with the rest of the poppy seed batter and fruit. Bake at 180 °C for 45‑50 minutes.
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Enjoy!
