I'm hoping more experienced bakers can advise me.
Since I bake cakes only 2 or 3 times a year, I'm always a little uncertain with more unusual cakes. This is a "mohntorte", a flourless poppy seed cake. The recipe comes from the New York Times:
The ingredients are prepared in 3 parts:
- whipped egg whites & sugar
- creamed butter, sugar, flavorings & egg yolks
- mixture of poppy seed, almond meal, crumbs, spices, baking powder.
My question concerns combining the 3. The instructions say to fold the egg whites into the butter & sugar mixture, then fold in the (heavy) poppy seed nut mixture. Won't this cause the egg whites to deflate terribly? Would it make more sense to add them last?
This is a favorite of my 83-year old mother & I want it to come out right for her birthday!