Poppy Italian Cake
Baking and Desserts | Italian cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
8
🍽️ Servings
6
Description
If you reduce the amount of sugar, you will need to increase the amount of mascarpone, keep that in mind. When the cake was almost ready, I discovered that I only had 1 container of mascarpone, while I needed 2. Therefore, there wasn't enough cream. Although it turned out quite good! You can replace mascarpone with pudding, custard, or sour cream — in short, use whatever you like. The key here is the poppy seeds!
Ingredients
- Poppy seed paste - 4.2 oz
- Milk - 8 fl oz
- Wheat Flour - 10.6 oz
- Egg white - 3 pieces
- Butter - 6.3 oz
- Sugar - 10.6 oz
- Vanilla salt - 1 tablespoon
- Baking Powder - 0.4 oz
Step by Step guide
Step 1
Pour the milk into a saucepan and bring it to a boil over low heat. Remove from heat and add the poppy seeds. Let it cool.
Step 2
Prepare the cream by whipping the powdered sugar with COLD mascarpone and vanilla sugar.
Step 3
Preheat the oven to 356°F.
Step 4
Meanwhile, 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 everything well until smooth.
Step 5
Pour in the milk and mix everything well again.
Step 6
Whip the egg whites with the remaining 50 grams of sugar until stiff peaks form.
Step 7
Gently fold the egg whites into the batter. Use an upward motion, as always.
Step 8
Pour the batter into a 26 cm mold and bake for 1 hour. Check for doneness with a toothpick in the center of the cake.
Step 9
Remove the cake from the mold and let it cool.
Step 10
Cut it into two halves, spread the first layer with about 1/3 of the cream, place the second layer on top, and cover the entire surface with the remaining cream.
Step 11
Place the cake in the refrigerator.
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