| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Eggs |
| 200 |
g |
Ground poppy seeds |
| 1 1/2 |
c |
Sugar |
| 3 |
tb |
Oil |
| 100 |
g |
Bittersweet chocolate |
| 2 |
tb |
Water |
| 1/3 |
pk |
Margarine; (about 33 grams) |
INSTRUCTIONS
TOPPPING
1. Separate whites from yolks. Beat whites until stiff. Add the sugar. In
the bowl with the yolks, add the oil, then fold in the egg whites
carefully. Fold in the poppy seeds.
2. Bake for 1 hour at 180 C (350 F) in a 9 x 11" pan.
3. Melt the topping ingredients. Put on cake as soon as it is removed from
oven.
Posted to JEWISH-FOOD digest Volume 98 #035 by "Gilda and Bob Kurtzman"
<kurtzman@sharenet.co.il> on Jan 19, 1998
A Message from our Provider:
“Ministry Is The Result of Intimacy With God”