Poppy Seed Cake with Yogurt Mousse and White Chocolate
Description
The recipe won't take much time. I propose at first glance a very complicated cake recipe, but it's not like that at all. And you will see this for yourself by reading the detailed description below. I will only add that the cream mousse uses raw eggs, which need to be thoroughly processed, and I will tell you how to do it. Let's get started. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Beat the eggs with sugar, warm water, and salt into a fluffy foam.
- 2
Step 2
Add the flour, thoroughly sifted with baking powder and cocoa powder. Gently fold the dough with a silicone spatula using the folding method: top to bottom in circular motions.
- 3
Step 3
Add the poppy seeds, having first ground them in a coffee grinder. Stir with a spatula.
- 4
Step 4
Pour the batter into the prepared removable pan and bake in a preheated 180°C oven for 25 minutes until done.
- 5
Step 5
Cool the cake layer on a rack. The finished layer is dense and seems a bit dry. Let it rest under plastic wrap for an hour to a day, and it will become soft and tender while remaining dense.
- 6
Step 6
Cut the sponge cake into two layers, place one in a removable mold and soak both layers with sweet strong coffee with milk, flavoring it with almond extract. The coffee should be cooled.
- 7
Step 7
Wash the eggs with hot water and household soap. Then wash them with a baking soda solution – 2 teaspoons per glass of hot water. Finally, quickly rinse them with boiling water, then rinse with cold water.
- 8
Step 8
Pour 100 ml of boiling water over the condensed milk. Add white chocolate broken into pieces and melt it while stirring. Add the gelatin, soaked according to the instructions and squeezed of excess moisture, to the hot solution. Mix well until it is completely dissolved.
- 9
Step 9
Beat the eggs with sugar until a fluffy foam forms, at least 2 minutes.
- 10
Step 10
Carefully fold in, in portions, the two kinds of yogurt with a spatula, trying to keep the mixture fluffy.
- 11
Step 11
In a thin stream, while stirring, pour the chocolate‑gelatin mixture.
- 12
Step 12
Whip the thick cream into a fluffy foam and gently fold it into the mousse in batches.
- 13
Step 13
Spread half of the mousse onto the base in a removable mold and place it in the freezer for about 5 minutes until the mousse lightly sets, then place the second base on top.
- 14
Step 14
Pour the remaining mousse to the top and place it in the freezer until it sets. If desired, before the second pour, transfer the cake to a removable mold slightly larger, by a couple of centimeters, then the mousse will beautifully cover the sides of the cake.
- 15
Step 15
Cool the cake well for an hour in the refrigerator. Then remove it from the pan, wrapping it with a towel soaked in hot water. Decorate the cake with melted white chocolate and fresh fruit and serve chilled.