Caper with lemon glaze
This recipe is an interesting alternative to the Christmas Tvarohovo-poppy seed caper, which, like the cottage cheese one, can be baked in a different form at any time of the year.
In a food processor, beat six egg whites until stiff, then stir in 6 egg yolks, 3 tablespoons of date syrup, 6 tablespoons of oil. Gradually pour in the contents of the bowl, add a large cup of finely chopped poppy seeds and mix carefully. Pour into a greased, floured mold and bake at 180°C (test with a skewer).
After turning out, finish with a thin layer of lemon ice in the place of the scales.
In a food processor, beat six egg whites until stiff, then stir in 6 egg yolks, 3 tablespoons of date syrup, 6 tablespoons of oil. Gradually pour in the contents of the bowl, add a large cup of finely chopped poppy seeds and mix carefully. Pour into a greased, floured mold and bake at 180°C (test with a skewer).
After turning out, finish with a thin layer of lemon ice in the place of the scales.
