Poppy Seed Cake
Description
Perfectly pairs with tea and coffee. For this cake, you need to bake 4 poppy seed layers. The cream requires a bit of effort, but it's worth it. This cake absorbs moisture very quickly. The result exceeds all expectations. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
1. Separate the egg whites from the yolks. Beat the whites with a mixer until foamy, then gradually add the sugar in parts. Beat until stiff peaks form.
- 2
Step 2
2. Then add 5 egg yolks, vanilla sugar, and butter. Beat for a few more minutes.
- 3
Step 3
3. Combine the flour, poppy seeds, and baking powder. Then add the egg mixture and mix until smooth.
- 4
Step 4
4. Line a removable mold with parchment paper. Pour in one-fourth of the batter, smooth it out, and bake for 10 minutes at 180 degrees until a light golden crust forms.
- 5
Step 5
5. To prepare the cream, mix a spoonful of powdered sugar, starch, and 2-3 tablespoons of milk.
- 6
Step 6
6. In a saucepan, combine the powdered sugar, 3 egg yolks, and milk. Place over low heat and bring to a boil. Then add the mixture with starch and cook until thickened.
- 7
Step 7
7. Add lemon zest and lemon juice to the cream, mix well and leave to cool.
- 8
Step 8
8. In a deep bowl, beat 2 tablespoons of powdered sugar with cold cream until thick foam forms. Then, add the custard cream one spoonful at a time, continuing to beat for another few minutes.
- 9
Step 9
9. Assemble the cake, spreading cream between each layer. Spread cream on the sides and top of the cake, then decorate with grated white chocolate.
- 10
Step 10
10. This is what the cake looks like when sliced.