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Preheat the oven to 180 degrees.
Separate the egg whites from the yolks.
Whisk the egg whites with the salt powder.
In a separate bowl mix the yolks with the sugar, vanilla sugar, baking powder quenched in the juice of half a lemon until white.
Add mineral water spoon by spoon, mixing continuously until incorporated.
Put 1 tablespoon of egg white foam and one tablespoon of freshly sifted flour over the obtained mixture.
Divide the composition into two separate vessels.
Half of the composition is mixed with poppy seeds, then poured into silicone oiled.
In the other half of the composition we incorporate a spoonful of carob powder and then pour it into another form of silicone.
Put the trays in the oven and bake the cakes for 35 minutes with the ventilation function on.
We do the test with the toothpick and if it does not get dirty it means that we can remove the trays from the oven.
Then carefully remove the cakes from the silicone molds and leave them to cool completely.
Decorate the lemon and poppy cake with white icing sugar and sprinkle the colored candies.
The dark cake (with carob powder) is decorated with chocolate icing and at the end with colored pencil icing from Dr. Oetker.