Poppy Seed Cake with Butter Cream and Chocolate Icing
by Editorial Staff
I love biscuit cakes – they just don’t have a chance to fail. The always successful biscuit recipe is original here – poppy seeds are added to the dough. Usually, poppy seeds are added to pies, but try poppy seed cake – it turns out very tasty. Delicate custard cream will saturate the airy poppy cakes, and you just don’t have time to look back when the plate with a piece of cake will be empty!
Ingredients
For a biscuit:
- Eggs – 4 pcs.
- Sugar – 100 g
- Butter – 100 g
- Wheat flour – 100 g
- Poppy – 100 g
For the cream:
- Cream 15% – 500 ml
- Egg yolks – 4 pcs.
- Sugar – 100 g
- Vanilla -1/3 teaspoon
For glaze:
- Black chocolate – 100 g
- Butter – 30 g
- Cream 15% – 2 tbsp
Directions
- We prepare the ingredients for the preparation of poppy sponge cakes.
Melt the butter (in a microwave oven at low power) and cool. - Carefully, so as not to spoil the egg whites for beating, separate the yolks.
- Add half the sugar to the yolks and beat with a whisk until light, homogeneous.
- Beat the whites in a separate bowl, adding the second half of the sugar to them, until a stable white mass.
We turn on and preheat the oven. - Add poppy seeds to the sifted flour, mix the dry ingredients. Poppy does not need to be pre-soaked or chopped.
- Add the whipped whites to the yolks. Gently, from bottom to top, mix the air mass.
- Gradually adding flour with poppy seeds, gently mix the dough.
- Pour the melted butter into the dough. Gently again, from bottom to top, mix.
- Cover the bottom of the split form with parchment and pour the dough into the mold.
- We bake the poppy seed sponge cake in the oven, preheated to 175-180 до, until a “dry match”, this will take about 40 minutes.
- Cut the cooled biscuit into 3-4 cakes.
- While the cakes are cooling, prepare the custard cream.
- Heat the cream over low heat.
Grind the yolks with sugar and vanilla in a bowl with a whisk until smooth.
Pour the yolk mass into the hot cream, constantly stirring the cream with a whisk. - Over low heat, stirring constantly and not boiling, we brew the butter cream to the consistency of liquid sour cream. We remove from the fire.
- We cover the same detachable form with foil, together with the sides. We spread one cake on the bottom of the form. Fill with the third part of hot cream.
- Then we spread the second cake, and again the hot butter cream.
- We spread the third cake and fill in the remaining cream.
Cool a little and put the cake pan in the refrigerator for at least 1-2 hours, preferably at night. - After that, free the poppy seed cake with butter cream from the mold. It will look exactly like in the photo.
- For the glaze, place all the ingredients in a ceramic bowl.
- In a microwave oven at low power (or in a water bath), melt the chocolate with butter and cream, mix the chocolate glaze.
- Fill the poppy seed cake with chocolate icing.
We decorate the poppy seed cake at our discretion. I used pieces of chocolate and sugar pearls. - The poppy seed sponge cake with butter cream and chocolate icing is soaked, moist and rich.
- And the cake is moderately sweet and original in the context.
Enjoy your meal!
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