Poppy seed biscuit
4 servings
60 minutes
Poppy biscuit is a refined combination of airy lightness and the subtle nutty aroma of poppy seeds. This dessert, popular in European cuisine, impresses with its simplicity and sophistication. Its history begins with traditional biscuit recipes valued for their delicate texture and versatility. The lightness of whipped egg whites provides structure, while poppy adds a refined bitterness and zest. The biscuit can be enjoyed on its own; its gentle sweet flavor pairs perfectly with tea or coffee. It also serves as a magnificent base for layered cakes soaked in creams or fruit syrups. The simplicity of the ingredients makes this dessert accessible, while the art of whipping egg whites is true culinary mastery. Ideal for cozy family tea gatherings or festive feasts.
1
Grease the mold with oil + line with paper. If baking in a silicone mold, you can bake without paper, as during cooking the paper separates from the walls of the mold and the upper edges of the biscuit get slightly deformed, not baking according to the silicone mold. On the other hand, it turns out something resembling a rose :)
2
Sift the flour 1-2 times, add poppy seeds, and mix.
- Wheat flour: 2 tablespoons
- Poppy: 1.5 tablespoon
3
Separate the whites from the yolks. The bowl for the whites should be clean and grease-free; you can wipe it with vinegar.
- Chicken egg: 4 pieces
4
Add 2 tablespoons of sugar and vanilla sugar to the yolks in a bowl. Whisk well (with a fork or mixer).
- Sugar: 4 tablespoons
- Vanilla sugar: 1 teaspoon
5
Whisk the egg whites in a clean bowl with a mixer until light foam forms. Increase the mixer speed and, without stopping, gradually add the remaining 2 tablespoons of sugar. Continue whisking until very thick foam forms (that won't spill out if the bowl is turned over).
- Sugar: 4 tablespoons
6
Add one third of the egg whites to the yolks, gently mix by moving a fork/spatula from bottom to top.
- Chicken egg: 4 pieces
7
Add flour with poppy seeds to this mixture and mix carefully.
- Wheat flour: 2 tablespoons
- Poppy: 1.5 tablespoon
8
Add the remaining proteins and mix very gently - it's important not to disrupt the foamy structure of the mixture.
- Chicken egg: 4 pieces
9
Place the dough in the mold and bake at 180 degrees for 30-35 minutes. If you have a gas stove and cannot set the temperature, bake for about 25 minutes; usually, this time is sufficient. It is advisable not to open the oven during cooking (at least for the first 20 minutes) to prevent the biscuit from sinking. Check readiness with a wooden stick.
10
Let the baked sponge rest and remove it from the mold once cooled. It can be eaten as is or used as a base for a sponge cake.