Poppy Seed Cake

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

You can do it differently: instead of cutting the cake, use the custard as a sauce and pour or dip your piece of cake into it (I tried this option at a common American restaurant).

Ingredients

Chocolate eggs - 10 pieces
Wheat Flour - 3.5 oz
Sugar - 7.4 oz
Poppy seed paste - 4.6 oz
Vanilla salt - a pinch
Butter - 4.9 oz
Liquid dark chocolate - 2.6 oz
10% cream - 20 fl oz

Step by Step guide

Step 1

You will need a baking pan with a diameter of 20 cm, lined with parchment paper.

Step 2

For the sponge cake, we need: room temperature eggs (separate the whites from the yolks) — 4 pieces, 100 g of sugar, 100 g of flour, 130 g of dry poppy seeds, 1 g of vanilla, and 100 g of melted and cooled butter. It's best to prepare and weigh the ingredients for the sponge cake in advance. Beat the yolks with half of the sugar using a mixer on high speed until a homogeneous, 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. In the bowl with the beaten yolks, gently fold in the beaten egg whites in three additions and sprinkle in the dry mixture of flour and poppy seeds. Very carefully, so as not to deflate the egg whites, mix with a spatula, gradually adding the melted butter. Mix briefly!!! The result should be a very airy mixture. Pour the sponge mixture into the baking pan and bake at 175–356°F for about 40–45 minutes. Remove the finished sponge and let it cool slightly in the pan. Release the sponge from the pan. Turn it upside down and cut it horizontally in half.

Step 3

For the custard: yolks — 6 pieces, 35% cream (you can use milk, but it's better to use cream with lower fat content) — 600 ml, sugar — 110 g, vanilla — 1 g. In a saucepan, whisk the yolks with sugar and vanilla until smooth. In another saucepan, bring the cream to a boil. As soon as the cream boils, slowly pour it into the yolks while constantly whisking. Place on low heat and, without bringing to a boil and stirring constantly, cook until the mixture reaches the consistency of liquid sour cream. Remove from heat.

Step 4

Place the first layer of the cake in a pan lined with plastic wrap and generously pour hot custard over it. Then cover with the second layer and pour custard over it again. Leave at room temperature for 1 hour (I put it in the refrigerator overnight after an hour).

Step 5

Turn the finished cake onto a plate so that the bottom is on top. Pour over the glaze, which is made by melting chocolate with butter in a double boiler, and let it cool. Allow the glaze to set and decorate the cake.