Poppy Seed Cake
8 servings
180 minutes
The 'Poppy' cake is a delightful combination of tender sponge soaked in velvety custard and the refined taste of poppy seeds. Poppy pastries have deep historical roots in European cuisine, especially in Central Europe, where poppy is traditionally used in desserts. This cake features a rich aroma of vanilla and butter, with a light and airy texture due to careful mixing of the batter. The melted chocolate glaze gives it an elegant appearance and completes the flavor composition. It is perfect for special occasions, offering pleasure with every bite. It can be served with a cup of strong tea or fragrant coffee, which only enhances its rich taste.
1
A baking pan with a diameter of 20 cm is needed, line the bottom with parchment paper.
2
For the sponge cake, we need: 4 room temperature eggs (separate whites from yolks), 100 g sugar, 100 g flour, 130 g dry poppy seeds, 1 g vanilla, and 100 g melted and cooled butter. It's best to prepare and weigh the ingredients in advance. Beat the yolks with half the sugar using a mixer on high speed until a uniform, white, airy mass forms. In a separate bowl, beat the egg whites with the remaining sugar. In a third bowl, mix the dry ingredients: flour, dry poppy seeds, and vanilla sugar. Gradually fold the beaten egg whites into the yolk mixture in three additions, and add the dry mixture of flour and poppy seeds. Carefully mix with a spatula, gradually adding the melted butter. Do not mix for too long! The mixture should be very airy. Pour the sponge mixture into a baking pan and bake at 175–180 degrees for about 40–45 minutes. Remove the finished sponge cake and let it cool slightly in the pan. Release the sponge from the pan, turn it upside down, and cut it in half horizontally.
- Chicken egg: 10 pieces
- Sugar: 210 g
- Wheat flour: 100 g
- Poppy: 130 g
- Vanilla: pinch
- Butter: 140 g
3
Custard: 6 yolks, 600 ml of 35% cream (milk can be used but lower fat cream is better), 110 g sugar, 1 g vanilla. In a saucepan, whisk the yolks with sugar and vanilla until smooth. In another pot, bring the cream to a boil. Once boiling, slowly pour it into the yolks while constantly whisking. Place on low heat and stir continuously without boiling until it reaches a consistency of liquid sour cream. Remove from heat.
- Chicken egg: 10 pieces
- Cream 35%: 600 ml
- Sugar: 210 g
- Vanilla: pinch
4
Place the first layer in the bottom of a form lined with food wrap and generously pour hot cream over it. Then cover with the second layer and pour cream again. Leave for 1 hour at room temperature (I put it in the fridge until morning after an hour).
5
Flip the finished cake onto a plate so that the bottom is on top. Pour over the glaze made by melting chocolate with butter in a double boiler and let it cool. Allow the glaze to set and decorate the cake.
- Milk chocolate: 75 g
- Butter: 140 g