Moose Pie

For the elk cake, first prepare the nut base. To do this, beat the eggs, sugar and lemon zest until foamy. Fold in flour, walnuts, oil and salt. Pour into a greased cake tin and bake at 180° degrees, 50 minutes.

For the poppy seed base, cream butter, powdered sugar and lemon zest, add egg yolks gradually. Mix poppy seeds, almonds, breadcrumbs, cinnamon, clove powder and baking powder. Beat egg whites, granulated sugar, vanilla sugar and salt until firm. Fold this and the poppy seed mixture into the butter mixture. Pour into a greased cake tin and bake at 180 degrees for 60-70 minutes.

For the butter cream, mix 50 ml of milk with pudding powder. Meanwhile, bring the remaining milk, whipped cream, sliced vanilla bean and sugar to a boil. Stir in the pudding powder, bring to the boil and remove from the heat. Remove vanilla bean, cover and let cool to room temperature.

Cream butter with powdered sugar, add the smoothly stirred pudding and refrigerate the cream.Cut the cooled floors, spread with jam and fill with the butter cream.There are no limits to the decoration of the elk cake.

Preparation Tip:

The recipe was provided to us by the Hohewand Educational Center on the occasion of the 2012 Cake Contest.

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