Rose cubes with poppy seeds + gift

November 24, 2015 by No Comments

This recipe has been in my mind for a long time, but I can’t make it. I miss the pink bark. And what kind of bark are they anyway? And so the years go by, and I by no means decide to make homemade crusts. Every now and then I look in Plodine on the shelf with cake supplies, but only wafers, cream cheese crusts and Hungarian ones look at me from it. The other day I was passing by the refrigerator in Konzum and next to the rolled dough I saw a precious packet – pink bark !! There was no end to the happiness. Later I noticed that there are rose hips that are stored in the refrigerator (the ones I bought are made by Sage Bakery) and those that can stand at room temperature (produced by Bradić).

  • 1 package of pink bark (Sage Bakery, 550 g = 17 kn) – I used 7 out of a total of 8 bark
  • 400 ml of milk
  • 300 g of sugar
  • 400 g of ground poppy seeds
  • 150 g ground petit beurre biscuits
  • 250 g butter
  • 150 g dark chocolate + 20 g butter (for glaze)

Cook milk and sugar over low heat. When it boils, stir in the poppy seeds and cook for another 2 minutes, stirring constantly. Remove from the heat and stir in the ground biscuits. Add the diced butter and stir until completely melted. Line a shallow baking sheet with baking paper. Put one crust on the bottom and coat it with 1/6 of the filling (no need to wait for the filling to cool). Cover with the next crust, press well and put 1/6 of the filling on it. Repeat the process until you have used up all the stuffing. The last crust is not coated. Place baking paper on it and load it with something heavy (e.g. a baking sheet filled with water or a wooden cutting board). Put everything together in the fridge overnight.

For the glaze, melt the steamed chocolate and stir in the butter. When the butter has melted, pour the icing over the cake. As the cake is well cooled, the icing will shrink very quickly. Store the cake in a cool room and cut it into cubes of the desired dimensions (use a scalpel for a neat cross-section). It is best when it stands for one day.

I am immensely happy because I will soon become a millionaire. Thanks to you and your visits to my blog. As I was already gripped by the holiday madness, so I decided to get up early with the presents. So I’m giving you a heart-shaped silicone muffin tin and a silicone macaroni baking mat. All you have to do is send me one recipe (salty or sweet). I will try the recipe I like the most and post it on the blog, and the person who sent it becomes the winner of the gift. To make it easier for you to get to your heart / stomach, I note that I don’t like coffee, caramel, cherries and gelatin cakes.

Send your applications / recipes by 05.12. through contact form by entering your e-mail address in the required field, and under the “message” field you write the recipe, mark the “I am not a robot” field and press “send message”.

Good luck everyone!

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