Cake with cherry jam, poppy seeds and whipped cream
6 servings
70 minutes
This cake with cherry jam, poppy seeds, and whipped cream is a true symphony of flavors. The delicate dough filled with the aroma of poppy and nutmeg harmoniously combines with the sweet-sour note of cherry jam. The whipped cream adds airiness and tenderness to it. Such a dessert could have originated in Europe, where they love to experiment with classic ingredients. It is perfect for festive occasions and cozy family gatherings. The cake delights not only with its taste but also with its aesthetic appearance. Each spoon reveals new shades of flavor, making it a true gastronomic pleasure.
1
Grind the poppy seeds in a blender, pour boiling water over them, and let sit for 10 minutes.
- Poppy seeds: 150 g
2
Separate the yolks from the whites.
3
Whisk the egg whites with a pinch of salt until stiff peaks form.
- Salt: pinch
4
Beat the yolks with sugar using a mixer until light and fluffy.
- Sugar: 120 g
5
Mix flour with starch, sift through a sieve, and add the yolks. Slowly beat the resulting mass to a homogeneous consistency.
- Wheat flour: 75 g
- Starch: 1 tablespoon
6
Squeeze the poppy seeds and add them to the egg yolks with flour. Also add nutmeg and egg whites. Mix everything gently.
- Poppy seeds: 150 g
- Ground nutmeg: 0.5 teaspoon
7
Grease a springform pan with butter, add the batter, and bake for 30 minutes in a preheated oven.
- Butter: 1 teaspoon
8
Whip the cream.
- Heavy cream 35% fat: 100 ml
9
Cut the finished cake lengthwise into 2 layers, generously spread jam on one of them. Cover with the second layer and spread the remaining jam over its surface.
- Cherry jam: 200 g
10
Decorate with whipped cream.
- Heavy cream 35% fat: 100 ml