KOSHER CAKES

 

 
   
   KOSHER RECIPES: CAKES  
 
POPPY SEED CHEESECAKE
375 g (13oz) plain flour
1 tsp baking powder
75 g (3oz) sugar
2 tsp vanilla sugar
2 eggs
175 g (6 oz) margarine or butter
For the dough
Sift the flour and baking powder into a mixing bowl. Add the sugar, vanilla sugar, eggs and the margarine or butter. Use the food mixer's kneading hook, initially at low speed, then gradually increase to high speed as the dough firms up. Dust the work surface with flour and knead the dough to a smooth texture. If it sticks, chill it in the refrigerator for a while
750 g (1 lb 10 oz) low-fat soft cheese
150 g (5 oz) sugar
2 egg yolks
1 pinch salt
grated rind of untreated lemon
60 g (2 oz) cornflour
75 g (3 oz) melted butter
2 eggs whites
For the cream cheese layer
Mix together the low-fat soft cheese, sugar, egg yolks, salt, grated lemon rind, cornflour and melted butter. Whisk the egg whites until stiff and then fold into the cream cheese mixture.

 

 

250 g (9 oz) poppyseeds
2 tbsp honey
2 eggs
100 g (3 oz) sultanas

 

 

 

For the poppy seed layer
Grind the poppyseeds and cook with the honey, eggs and sultanas.

Roll out two-thirds of the dough on a 38 x 28 cm ( 15 x 11 inch) baking sheet. First spread the cream cheese mixture on top, followed by the poppyseed. Roll out the rest of the dough thinly and cut out strips about 1 cm ( inch). Lay the strips on top of the poppy seed in a lattice pattern.

Oven temperatures
Conventional oven
Fan-assisted oven
Gas oven 
Baking time
170-200 deg C/350-400 deg F (preheated)
about 160 deg C/325 deg F (not preheated)
mark 3-4 (not preheated)
about 50 minutes

 

3-4 tbsp apricot jam
3 tbsp water

 
For the apricot syrup
Strain the apricot jam through a sieve. Mix with water and bring to the boil, stirring constantly. Brush it over the dough strips