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

  1. We prepare the ingredients for the preparation of poppy sponge cakes.
    Melt the butter (in a microwave oven at low power) and cool.
  2. Carefully, so as not to spoil the egg whites for beating, separate the yolks.
  3. Add half the sugar to the yolks and beat with a whisk until light, homogeneous.
  4. 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.
  5. Add poppy seeds to the sifted flour, mix the dry ingredients. Poppy does not need to be pre-soaked or chopped.
  6. Add the whipped whites to the yolks. Gently, from bottom to top, mix the air mass.
  7. Gradually adding flour with poppy seeds, gently mix the dough.
  8. Pour the melted butter into the dough. Gently again, from bottom to top, mix.
  9. Cover the bottom of the split form with parchment and pour the dough into the mold.
  10. 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.
  11. Cut the cooled biscuit into 3-4 cakes.
  12. While the cakes are cooling, prepare the custard cream.
  13. 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.
  14. 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.
  15. 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.
  16. Then we spread the second cake, and again the hot butter cream.
  17. 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.
  18. After that, free the poppy seed cake with butter cream from the mold. It will look exactly like in the photo.
  19. For the glaze, place all the ingredients in a ceramic bowl.
  20. In a microwave oven at low power (or in a water bath), melt the chocolate with butter and cream, mix the chocolate glaze.
  21. 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.
  22. The poppy seed sponge cake with butter cream and chocolate icing is soaked, moist and rich.
  23. And the cake is moderately sweet and original in the context.

Enjoy your meal!

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