Strawberry & Poppy Seed Cake

For the biscuit:
5 eggs
180 g sugar
a pinch of salt
5 Tbsp hot water
250 g poppy seeds
200 g flour
2 tsp baking powder

Grind poppy seeds. Beat eggs, sugar, salt and water with a mixer until foamy on a highest speed for about 8 minutes. Add poppy seed paste and flour with baking powder. Bake 5 26Ø biscuits in a preheated oven on 190°C for about 10-12 minutes.

For the cream:
10 gelatin sheets
750 g strawberries
100 g sugar
250 g yogurt
400 ml heavy cream

Puree strawberries in a blender. Soak gelatin sheets for 5 minutes in cold water. Take them out of the water and squeeze water out with your hands and melt on low heat with 3 Tbsp of strawberry puree. Stir into puree, add sugar, yogurt and beaten heavy cream.

To assemble: Place one biscuit on the bottom of your spring form pan, spread a layer of cream over and repeat with the rest of the biscuits.

Adapted from Broccoli‘s Mak-torta sa jagodama.

My notes: I used 4 biscuits for the cake, since the height of my pan only allowed that much. I cut out tiny hearts from the remaining one with a cookie cutter.

This is my entry for SHF – Spices, hosted this month by Anita of Dessert First, event created by Jennifer of The Domestic Goddess.