Poppy seed cake
Festive fluffy sponge cake full of poppy seeds, with gentle cream inside and incredible chocolate glaze on top!
Complete instructions & video: Poppy seed cake recipe
For poppy seed sponge cake: – 5 large eggs – 125 g wheat flour – 125 g castle sugar – 125 g butter, melted on water bath – 150 g dry poppy seeds – 1 g vanilla sugar – 1 teaspoon baking powder – 8-9" springform pan
For cream: – 6 yolks – 600 ml heavy cream 15-20% fat – 1 vanilla pod – 150 g sugar
For chocolate glaze: – 75 g butter – 200 g dark chocolate 50-70% cacao – 1 tablespoon brandy, whiskey or cognac
Preheat oven up to 180°C or 356°F.
In a medium bowl mix together flour, poppy seeds, baking powder and vanilla sugar. Whisk yolks with sugar. Add whipped whites to the yolks. Now gradually add dry mixture.
Place batter into a baking tin. Bake about 40-45 minutes until evenly golden.
Cut vanilla pod lengthwise and scrape the seeds to the stewpot with heavy cream. Whisk yolks with sugar. Bring to the boil and remove from the heat. Constantly stirring with silicone or wooden spatula, so that the cream doesn’t stick to the bottom. Cream is ready – time to put all layers of our cake together.
Put the bottom layer back to the springform pan and pour with half of the hot cream (or 1/3 if you got four layers). Repeat with another one. The top layer leave free of cream for chocolate glaze. Place into the fridge for overnight.
Chocolate glaze! Put chocolate and butter into a stewpan and stir until melted. Pour cognac and combine well.
Submitted January 28, 2018 at 04:13AM by drgreenthumb7