Poppy Seed Cake with Pastry Cream
Description
In this cake you can use both dry poppy seeds and sweet poppy filling. The layers turn out tender, and the cream literally melts in your mouth. Before serving, you can decorate it with crushed nuts, poppy seeds, chocolate, for example. A wonderful dessert for tea. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
1. Prepare all the ingredients for the dough and the cream.
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Step 2
2. In a deep bowl, carefully separate the egg whites.
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Step 3
3. Add regular and vanilla sugar. Beat the egg whites until fluffy.
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Step 4
4. Beat the yolks separately with the poppy seed filling.
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Step 5
5. Pour in the melted butter.
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Step 6
6. Combine the egg whites with the yolks, gently fold in the sifted flour.
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Step 7
7. Mix until smooth. That's it, the dough is ready.
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Step 8
8. Pour it into a heat‑proof dish greased with butter and dusted with flour. Place it in an oven preheated to 180 degrees.
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Step 9
9. Bake the crust for 45 minutes until fully cooked.
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Step 10
10. At the same time you can start the cream. In a saucepan combine the yolks, sugar, flour, and milk.
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Step 11
11. Place on the heat and simmer over low heat, stirring constantly, until thickened.
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Step 12
12. Remove the cream from the heat and add softened butter.
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Step 13
13. Beat the cream until smooth.
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Step 14
14. Cut the cooled cake layer into 3 parts. Spread each layer with cream.
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Step 15
15. And assemble the cake.
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Step 16
16. For garnish I will use chopped walnuts and cashews.
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Step 17
17. The sides can be sprinkled with nuts.
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Step 18
18. And decorate the top of the cake with the remaining cream mixed with the poppy seed filling. Here’s what turned out. Let the cake soak for 3–4 hours (preferably overnight).
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Step 19
19.