Italian Poppy Seed Cake
6 servings
90 minutes
Poppy Italian cake is a refined treat with a delicate aroma of poppy and a light, airy texture. This dessert is rooted in Italian baking traditions that combine simplicity and elegance of flavor. Poppy adds a light nutty note to the cake, perfectly complementing the sweet vanilla cream. Its soft, soaked layers create a feeling of weightlessness, while the cool mascarpone adds creamy smoothness. This cake is perfect for festive tea parties, cozy family gatherings, or simply enjoying its taste at any moment. Served chilled, it is especially refreshing in warm weather. The artful combination of classic ingredients turns this dessert into a true masterpiece of Italian culinary art.
1
Pour milk into a pot and bring to a boil over low heat. Remove from heat and add poppy seeds. Let it cool.
- Milk: 250 ml
- Poppy: 120 g
2
Prepare the cream by whipping powdered sugar with COLD mascarpone and vanilla sugar.
- Vanilla sugar: 1 tablespoon
3
Turn on the oven and preheat it to 180 degrees.
4
At this time, mix the flour, salt, and baking powder and sift. Beat the butter with 250 grams of sugar and 1 tablespoon of vanilla sugar. Add the sifted flour and mix well until smooth.
- Wheat flour: 300 g
- Butter: 180 g
- Sugar: 300 g
- Vanilla sugar: 1 tablespoon
- Baking powder: 10 g
5
Pour in the milk and mix everything well again.
- Milk: 250 ml
6
Whip the egg whites with 50 grams of remaining sugar until stable peaks form.
- Egg white: 3 pieces
- Sugar: 300 g
7
Gently fold the egg whites into the batter. The motion is from bottom to top, as always.
8
Pour the batter into a 26 cm mold and bake for 1 hour. Check the doneness with a toothpick in the center of the cake.
9
Remove the cake from the mold and let it cool.
10
Cut into two parts, spread the first layer with about 1/3 of the cream, place the second layer on top, and spread the remaining cream over the entire surface.
11
Put the cake in the refrigerator.