Poppy cake - delicious recipes

Cake

Most often, poppy seeds are used as a topping or filling for buns, rolls, or as an additive for confectionery products, such as halva. But there is another dessert based on poppy seeds - poppy seed cake. Most often, sponge cakes are used for it, and they are combined with sour cream, custard, cream cheese, berry compote or just jam. In any of the options, the baked goods will delight you with the unusual taste of thousands of poppy seeds and will not leave anyone indifferent.

Poppy poppy cake with sour cream

Of course, you can bake a classic sponge cake or cake crust, cut it into several cake layers and spread with whipped sour cream and sugar. But you can do it a little differently - hide a delicious sponge cake with grains of poppy seeds under a layer of almost weightless sour cream soufflé.

For those who decide on such an experiment, for a cake with a diameter of 23 cm you will need:

180 g soft butter;
250 g of powdered sugar (125 g for the dough and the same for the cream);
3 eggs;
150 g poppy seeds;
70 g flour;
14 g baking powder;
500 ml fat sour cream;
15 g gelatin;
75 ml water.

Cooking method:

Beat the butter with the sweet powder, then add the eggs and bulk ingredients (poppy seeds, flour and baking powder) one at a time. Not everyone likes the squeak of poppy seeds on their teeth, so in order for the poppy seed to cook faster and not squeak in the finished product, it is ground a little in a coffee grinder or pounded in a mortar.
The bottom and sides of the baking dish are lined with parchment, then the dough is transferred into it and baked until a toothpick is dry at 180 degrees (approximately 40 minutes). Cool the finished cake without removing it from the mold.
Beat sour cream with powdered sugar until fluffy. Then gelatin, swollen in water and melted to liquid condition, is introduced into it. Beat for another five to six minutes.
Pour the sour cream into the mold on top of the sponge cake and place in the refrigerator to harden. After a night spent in the cold, the cake is carefully removed from the mold, decorated and served.

Queen Esther Cake

Haman's Ears cookies and Queen Esther cake are a traditional treat on the seven-day holiday of Purim, which celebrates the rescue of Persian Jews from the villain Haman by Queen Esther. These days, it is customary to serve desserts with nuts and poppy seeds, which is the cake of the same name made from delicate chiffon poppy seed cakes with a layer of custard with subtle citrus notes and white chocolate.

The biscuit contains:

110 g sugar;
4 whole eggs and 2 whites;
60 g ground poppy seeds;
30 g flour;
5 g baking powder;
30 ml vegetable oil;
5 ml vanilla extract.

To layer and decorate the cakes you will need:

250 ml heavy cream for whipping;
240 ml milk;
2 yolks;
75 g sugar;
40 g starch;
1 lemon;
80 g white chocolate.

Prepare the cake step by step:

Grind the dry poppy seeds in a coffee grinder as finely as possible, but while maintaining the crumbly structure, the oil should not stand out . Mix ground poppy seeds, flour and baking powder.
We separate the eggs into whites and yolks. Then beat six whites to soft peaks with 40 g of sugar. Send the remaining sweet crystalline product to the yolks and beat everything into a white and fluffy mass.
Carefully, in order to preserve the fluffy structure as much as possible, mix the whites, yolks, bulk dough components, as well as vegetable oil and aromatic vanilla extract.
Distribute the resulting mass onto a baking sheet (approximately 30 by 40 cm) lined with parchment and bake at 200 degrees for 10 - 15 minutes. Cool the browned cake by covering the top with another sheet of parchment and a cotton towel.
Mix half the amount of milk for the cream with sugar, yolks and starch. Place the remaining product on the fire and boil, pour in the starch-egg mixture, lay out wide strips of zest and pour in the juice squeezed from the lemon.
Brew the cream with vigorous stirring until thick. Then remove the zest and cool for 4 – 6 hours. After that, mix it with whipped cream and 2/3 of grated chocolate. The cream is ready.
Cut the large cake into three equal ones and layer them with generous portions of cream. Cover the top of the cake with cream and sprinkle with the remaining chocolate chips.

Blueberry/mulberry confit

Blueberries/mulberries 400 g
Sugar 60 g
Pectin NH 6 g

I made the filling for this cake from mulberries. Residents of the southern regions of Russia know this berry; many pass under the trees every day and do not even pay attention to it. I really like the mulberry or mulberry: a sweet berry, similar to a blackberry, that grows free on trees. You definitely need to collect it and cook something tasty.

If you can't grow mulberries, use other berries, such as blueberries or blackberries. Raspberries, which we will use in the mousse, go well with them. If you are interested in how foods are combined, in this article you will find combinations of summer fruits and berries.

We will thicken the confit with NH pectin. It is sold in candy stores. It is easy to work with and the filling stabilizes very quickly. Moreover, unlike regular pectin, you do not need to add a lot of sugar to the mixture. If you don't have NH pectin, make the filling with gelatin. For this amount of filling you will need 9 g of sheet gelatin. For preparation technology, see the article about gelatin.

We make puree from some of the berries. I punched the berries straight into the saucepan. We also leave whole berries. The filling turns out more interesting if there are pieces of berries or fruits. Add 2/3 sugar. Mix the remaining sugar with pectin and distribute evenly in a saucepan. Pectin is introduced until the mixture is heated to 40 °C. I add it right away when mixing products.

Bring the confit to a boil, let it simmer for about 1 minute and pour into 2 rings. I baked biscuits with a diameter of 18 cm, and poured the filling into a 16 cm ring. Put the filling in the freezer. In about 30 minutes she will already seize.

With custard

This version of poppy seed pastries will appeal to lovers of custard cakes.

If desired, you can add a little fresh lemon or orange zest to the cream to play a little with the combination of flavors, and for the poppy seed cake you need to prepare:

4 eggs;
100 g sugar;
8 g vanilla sugar;
100 g butter;
100 g flour;
130 g dry poppy seeds.

The custard for this cake is prepared from:

750 ml milk;
270 g sugar;
120 g flour;
2 yolks;
8 g vanilla sugar.

Sequence of actions:

Since the fluffiness of the cake is achieved without baking powder, it is very important to thoroughly beat the eggs. They are divided into whites and yolks. The first ones are beaten to strong peaks with vanilla sugar, and the yolks are beaten separately with regular sugar until almost white.
Next, pour melted, non-hot butter into the beaten yolks, carefully stir in the protein mass and a mixture of poppy seeds and flour. From the resulting dough, one cake is baked at 190 degrees in a springform pan with a diameter of 20–22 cm, which, after complete cooling, is cut into two layers.
Place all the cream components (except the oil) into a saucepan of suitable capacity. Stir them thoroughly with a whisk until smooth, and then put them on the fire and, with continuous and vigorous stirring, brew until thick.
Let the custard base cool a little (5 minutes), add oil to it, stir until smooth. Spread the cakes with the still warm cream, assembling the cake in a springform pan or sliding ring.
Let the cake sit overnight in the refrigerator, then coat the top and sides with cream and decorate to your liking. You can simply sprinkle with dry poppy seeds and place small meringues beautifully on top.

Raspberry mousse

Raspberry puree 240 g
White chocolate 31% cocoa butter 100 g
Cream 33-35% 100 g
Leaf gelatin 7 g

Proceed with preparing the mousse only when the sponge cake has been cut and the filling has set. The fact is that this mousse, like any other, begins to thicken and set as it cools. If you make it in advance and put it in the refrigerator, it will harden like jelly.

We will make mousse with raspberries. I used frozen berries. When they melted, I punched them with a blender and strained through a sieve. The berries I used were sour, but I didn't add sugar. And I don’t indicate it in the recipe. White chocolate has a high amount of sugar and is usually enough to balance out the sweetness of the mousse. In addition, the cake will have a sweet filling and sponge cake, so raspberry mousse with a slight sourness will be just right.

Soak the leaf gelatin in cold water. It swells quickly, 5 minutes is definitely enough. If you have questions about working with gelatin, read the review I prepared.

Bring the puree to a boil and add the squeezed gelatin to the hot mixture.

Pour the puree over the chocolate. We will make an emulsion, so we take out the blender and beat the mixture at minimum speed for 1 minute. Let the ganache cool, it should be about 30°C before mixing with the cream.

Whip the cream until it becomes melted ice cream. I do this with a blender with a whisk attachment in a tall glass. This takes no more than 5 minutes.

Now the most beautiful part is to mix the raspberry ganache and whipped cream. Mix them with a spatula.

Curd and poppy seed diet cake

Not a gram of flour and not a single extra calorie - this is how this poppy seed cake can be described.

Of course, a natural sweetener (sugar substitute) is added to the recipe to taste, but even the most desperate sweet tooth will have a calorie content of only 136 kcal per 100 g.

So, the dough will go:

6 whites and 4 yolks;
30 g poppy seeds;
40 g bran;
sweetener to taste.

For the curd cream you need to prepare:

200 ml milk (1%);
300 g low-fat cottage cheese;
2 yolks;
lemon zest and juice to taste;
sweetener to taste.

How to make a diet cake:

Beat the whites and yolks together with the sweetener until a fluffy, airy mass, into which then add dry poppy seeds and bran. Transfer the resulting mixture onto a parchment-lined baking sheet and bake one large, thin cake. This will take 7 - 8 minutes at 190 - 200 degrees.
Brew the milk together with the yolks until thick, adding a sugar substitute and citrus ingredients to taste along the way. Next, beat the cottage cheese with a blender, adding the egg-milk custard base one spoon at a time.
Cut the cooled cake into four identical rectangles, generously spread them with cream and put them in the refrigerator overnight, allowing the cake to soak thoroughly.

Step-by-step recipe from Yulia Vysotskaya

The cake should not be distinguished by pretentious decor; for children, the main thing is that it is tasty and prepared by a loving mother, says Yulia Vysotskaya.

And that’s exactly what her simple and delicious poppy seed cake is, made from:

155 g poppy seeds;
6 eggs;
120 g sugar;
75 g flour;
30 g starch;
3.5 g nutmeg;
1.5 g salt;
5 g butter for greasing the pan;
200 g cherry jam;
100 ml heavy cream for whipping.

Algorithm of actions:

Separate the whites from the yolks and beat with a pinch of salt with a mixer until stiff foam. Beat the yolks with sugar into a light and fluffy cream.
Grind the poppy seed a little in a blender and pour boiling water over it for 10 minutes. Then squeeze and mix with the yolks. Next, add bulk ingredients and protein foam to the dough.
Transfer the dough into a greased pan and bake a fluffy sponge cake at 180 degrees. The duration of heat treatment is approximately half an hour.
Dissolve the cooled sponge cake into two thinner layers and generously spread them with cherry jam. Also grease the top of the cake with jam and decorate with whipped cream, pipetting it in a circle through a pastry cutter or parchment cornet.

With berry compote

Fragrant poppy seed cakes, perfectly in harmony with the sourness of the berry compote and layered with delicate butter cream - this is the “Poppy Paradise” cake. You can use completely different berries for it, so each housewife can have her own “paradise.”

Ingredient proportions for poppy seed cakes:

5 eggs;
150 g sugar;
2 – 3 g salt;
160 g flour;
7 g baking powder;
40 g lightly ground poppy seeds;
30 ml hot milk;
30 g vegetable oil.

To prepare berry compote, you must prepare:

450 g berries;
80 – 100 g sugar;
9 g gelatin;
54 g of water.

The composition of the delicate butter cream includes:

750 g cream cheese;
250 ml heavy cream;
250 g powdered sugar.

Prepare the cake as follows:

In a separate container, mix flour, poppy seeds and baking powder. Beat the eggs with sugar and salt with a mixer for at least 10 minutes until an airy, almost white mass is obtained, into which then stir in the bulk mixture.
Mix hot milk with butter. Add a couple of spoons of dough to this mixture, stir and add to the total mass. Line a sponge cake pan (Æ 20 – 22 cm) with parchment, pour the dough into it and place in the oven for forty minutes (temperature – 180 °C).
For compote, heat half the berries with sugar until it is completely dissolved, then puree with a blender and add gelatin dissolved in water. Pour in the reserved berries, mix, distribute the compote into two round cutter molds with a diameter of 16-18 cm covered with film and freeze.
For the cream, place cold cheese, cream and powdered sugar in a mixer bowl. With vigorous movements of the mixer blades, turn everything into a fluffy and thick cream.
Cut the sponge cake into three layers and assemble the cake, alternating layers: cake, cream, compote, cream, cake. From this amount of cream, enough cream is obtained not only for the filling, but also for leveling the cake on top and sides.

All that remains is to decorate the baked goods to your taste, for example, with the berries included in the compote.

Assembling the cake

We will assemble the cake in the 18 cm ring in which the sponge cake was baked. My ring is 6 cm high, the cake will be higher, so I laid acetate film around the perimeter, the height rose to 10 cm.

Place the first biscuit and soak it in syrup. Then add the filling and pour in half of the raspberry mousse. Then again the sponge cake, soaking, filling and mousse. We pump up the assembly by adding the third biscuit.

If there is space between the ring and the biscuit, then stretch cling film over the bottom of the ring. This will prevent the mousse from leaking out of the mold. If the biscuit fits tightly, then you don’t have to make a bottom.

Poppy sponge cake for cake

Based on the sponge cake with poppy seeds, you can create your own original cake recipe, using a proven and favorite cream recipe for the filling.

And to bake a fluffy poppy seed cake six centimeters high with a diameter of 22 cm you will need:

5 eggs;
125 g sugar;
125 g butter;
125 g flour;
150 g dry poppy seeds;
5 – 7 g baking powder.

Now about the biscuit itself

There are a lot of recipes for poppy seed cake floating around on the Internet, which are prepared according to the principle of a classic sponge cake with the addition of poppy seeds. I got a little bored with it and prepared a cake batter based on the principle of beating eggs with sugar and adding melted butter. This slightly changes the texture and density of the sponge cake. And we told you that this year textures are coming to the fore in confectionery.

In general, in the end I got a wonderful cake with cream, light lemon sourness and strawberries (you can take absolutely any fresh fruit or berries, jam, confiture or, for example, lemon curd, it will go perfectly with such a sponge cake).