Poppy cake
Instructions
Thaw and roll the pastry in the shape of a disk; put this in a buttered Cake Pan and prick with a fork several times.
Boil rice, cream.
Brown sugar and half cover the bottom of the pastry.
Sprinkle with poppy petals; mix the whipped cream with rice and cover the whole thing.
Bake in preheated oven at 230° c for about 20 minutes.
Baked, let cool and serve after sprinkled with icing sugar.
Ingredients and dosing for 4 persons
- 4 field poppies
- 1 pack of frozen shortcrust pastry
- 80 g of cane
- 40 g of rice
- 20 cl of cream
- Butter
- Icing sugar