Cake "Poppy"

Category: Confectionery
Poppy cake

Ingredients

Biscuit:
Eggs at room t (separate the whites from the yolks) 4 things.
Sugar 100 g
Flour 100 g
Dry poppy 130 g
Vanilla 1 g
Butter (melt and cool) 100 g
Cream:
yolk 6 pcs.
cream 35% milk is possible, but cream of lower fat is better) 600 ml
sugar 110 g
vanilla 1 g
Glaze:
Dark chocolate 75 g
Butter 40 g
Form (cover the bottom with baking paper) Ø = 20 cm

Cooking method

A very tasty and unusual cake according to the recipe of my friend from the city of Kiev Allochka, not at all difficult to prepare! I recently read on the Internet that poppy seeds are considered a traditional Ukrainian seasoning on the festive table, and just for tea! Even a hundred years ago, our ancestors added poppy seeds not only to festive kutyu, dumplings and pies, but flavored with black grains, say, boiled potatoes. Nowadays poppy seeds are mainly used in baked goods - and this is so delicious!

Biscuit:
It is better to prepare and weigh the products for the biscuit in advance.
Poppy cake
Beat the yolks with half the sugar with a mixer at high speed until a homogeneous, white, airy mass.
In a separate bowl, beat the whites with the remaining sugar.
In the third bowl, mix dry ingredients - flour, dry poppy seeds and vanilla sugar.
In the bowl where the yolks were whipped, in three steps, alternately put the whipped whites and add the dry mixture of flour and poppy seeds.
Poppy cake
Very carefully, so that the proteins do not settle, knead with a spatula, gradually adding melted butter. We do not interfere for long !!! You should get a very airy mass.
Poppy cake
Put the biscuit mass into the biscuit mold and bake at 175-180 "C until dry, about 40-45 minutes.
Poppy cake
Take out the finished biscuit and let it cool slightly in the form.
Free the biscuit from the mold.
Poppy cake
Turn upside down and cut horizontally into 4 cakes.
Poppy cake

Custard:
In a saucepan, whisk the yolks with sugar and vanilla until smooth.
Poppy cake
In another, bring the cream to a boil.
As soon as the cream has boiled, slowly pour it into the yolks, constantly stirring with a whisk.
Put on a low heat and, without bringing to a boil and stirring constantly, get a mass of liquid sour cream consistency. Remove from heat.
Poppy cake

Assembly:
Place the first crust on the bottom of the mold covered with cling film and pour abundantly hot cream.
Poppy cake
Continue to alternate between the biscuit and cream. We finish with a cream.
Leave for 1 hour at room temperature (after an hour I put it in the refrigerator until morning).
Turn the finished cake onto a plate so that the bottom is on top.
Poppy cake

Pour the icing, which is prepared by melting the chocolate and butter in a steam bath and cool.
Let the icing set and decorate the cake.
Poppy cake
Help yourself!
Poppy cake

The dish is designed for

10

Time for preparing:

90

ilkva
Stunned, what a beauty, We urgently need to do it, Natasha, thank you so much for sharing such interesting recipes
Oh, I saw a mistake in your recipe, in cream, sugar is written 2 times and how many yolks are not written
natapit
Thank you, Lyudochka! I've already edited it!
irza
Beauty !!!!!!
Natasha, and which cream is still suitable here? Will your custard sour cream work?
natapit
thanks, Ira!

another cream will not work! : nea: the whole trick is that this hot and not thick cream soaks the cakes, it is so delicious !!!
irza
Quote: natapit


another cream will not work! : nea: the whole trick is that this hot and not thick cream soaks the cakes, it is so delicious !!!

Thanks for this nuance. I'll think. I don't like it when so many proteins remain. Have to freeze
Sonadora
Natasha, another masterpiece!
Looks very nice and tasty! A photo of a piece is just a song! I just want to try!
natapit
Irin, bake Pavlova in parallel!

Marina, thank you very much! the cake is very tasty and not difficult to prepare
irza
Quote: natapit

Irin, bake Pavlova in parallel!

so it's like in that joke about pineapple juice https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=14.0
Where do we have Pavlova?
natapit
Coming soon! : flowers: I promise!
pygovka
how I love baking with poppy seeds. Thank you Natasha for the recipe. p. from.: it is a pity that except me no one likes poppy ..... I will not eat a whole one myself ... eh, ask for a visit to you? ...
irza
Quote: natapit

Coming soon! : flowers: I promise!

The biscuit is already in my oven. I bake in a 24 cm mold and think that it will be cut into 3 cakes, not 4. Let's see after baking

Quote: pygovka

.. eh, ask for a visit to you? .....

Ask for me! I'm going to grow up on Tuesday. I will treat everyone
pygovka
irza ... Wow! holiday greetings! and I will descend on the Cossack ...
Albina
What a birthday cake. I have not quite made friends with biscuits yet, but I want a cake with poppy seeds. so that later it was easier to find
Alenka83
natapit very appetizing cut, brought it into the bookmarks. And I will share my experience as a bake.
Just tell me please, I understood correctly. Well, you need to beat both the whites and yolks? Usually, the whites are whipped, and the yolks are simply added to the whites (in the biscuit). And he turns out to be very tall, I understand?
natapit
Quote: irza

The biscuit is already in my oven. I bake in a 24 cm mold and I think that it will be cut into 3 cakes, not 4. Let's see after baking

Ask for me! I'm going to grow up on Tuesday. I will treat everyone

just let it cool and mature well!

button, what if they like this cake, my husband was delighted!
Albina... do not put it on the back burner!

Alenka83 I can't say that it is sooo tall, decent! yes, whisk both, be sure !!!

Girls, thank you all very much !!!
pygovka
I would like to believe, but they do not even like ground, do not like it, do you see that grains crawl into your teeth, they do not understand anything, this is so delicious, CAKE WITH POPPY,
irza
Quote: natapit

just let it cool and mature well!

I already give it. I'm kind today...
Natasha, what is your shape?
Novelist
Believe it or not, I was just thinking about a poppy seed cake. : girl_claping: I am still a beginner in this business, experimenting. Please tell me, in what form did you bake the biscuit? : couple: If possible please specify diameter and height.
suertero
No, well, it's just impossible !!!!. .. And what a photo! .... M-mm-mm-mm ... I went to the kitchen, at least I'll have some tea, looking at it. Well where can I find a poppy in our hole ??
natapit
girls, I wrote in ingras the diameter of the mold is 20 cm.I have a culinary ring for baking, wrapped in foil instead of a bottom with a height of 7.5 cm.And the biscuit turned out to be about 6 cm.

thank you very much!

irza
Quote: natapit

girls, I wrote in ingras the diameter of the mold is 20 cm.I have a culinary ring for baking, wrapped in foil instead of a bottom with a height of 7.5 cm.And the biscuit turned out to be about 6 cm.
thank you very much!

Baked, cooled and cut. In the form of 24 cm, the height is small. Hardly cut into 3 cakes. I didn't notice that the recipe contains 20 cm.
Natasha, now a question about the cream. It is poured hot, penetrates the cake, but part of the cream (judging by the photo) still forms a streak? Now I'm afraid that because of 3 cakes and a delicate cream, I won't get a low cake now.
Maybe add something to the cream from fruits? Cherries, for example. But will it match?
natapit
Ira, some of the cream, pretty decent stays on top! no. fruit is not allowed! You should have told me, I would have counted on your uniform!
natapit
Ira, bake the meringue like in this recipe, it will increase the height!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=221&topic=166932.0
Glaros
Natasha, a very beautiful and delicious cake !!!
natapit
thank you, Larochka !!!
Albina
And I still need to buy a detachable form. In another, for example, in a cast iron one will not be able to bake?
natapit
why won't it work? then, when the finished biscuit has cooled, carefully trim the edges and turn over onto a dish!
irza
And here I came to report. Have already eaten the cake. Everyone liked it, and I am happy
The cream in the frozen form reminded me of Charlotte, but it is much easier to prepare Cream used natural, culinary, 18%.

Thank you, Natasha !!!
natapit
Glad. that I liked the cake !!!
Alenka83
natapit and I'll come to you with a report and a cutter-PREPARE!
Poppy cake
Very delicate and delicious cake, it just melts in your mouth, I will recommend it to my friends! I took the usual drinking 20% ​​cream into the cream, and the proteins left over from the yolks (they went into the cream), I used for the protein-custard cream. And she decorated a cake with them.
THANKS FOR SHARING THE RECIPE !!!
natapit
Great! I love such reports! so I did not try in vain!
alexeyda
Hello.
Thanks a lot for the recipe!

Tried twice to bake a similar poppy cakes
🔗.
You have a slightly different recipe (added flour).

Unfortunately it didn't work out.
For some reason, poppy rises to the top, and butter and sugar at the bottom.
I would like to believe that the flour added in your recipe to the dough will correct the situation

Tell me why poppy goes upstairs, what could be the reasons for the violation of the cooking technology?

The biscuit is baked more than once, it rises and is baked, but there is some kind of trouble with poppy seeds.

My only sin is that I washed the poppy and then dried it (to dryness), I do not like to use not washed products.
The poppy dried in the oven. Maybe this is the reason?
natapit
Mac has nothing to do with it, most likely the reason is in the order in which it was added.
alexeyda
Quote: natapit

Mac has nothing to do with it, most likely the reason is in the order in which it was added.
The order of addition is correct.
The whites are beaten well.
natapit
alexeyda
But what if the yolks are not added to the biscuit (only proteins)?
send the yolks to the cream.
Alenka83
alexeyda without the yolks, you get a meringue, not a biscuit. I don’t understand why wash the poppy-seed in the package, it’s already washed and dried without you. I baked this cake, and it turned out the first time. I just poured poppy into the dough from the packaging and that's it !!! Besides, can you kill the squirrels? I don't have two mixers, but the combination is kitchen. I beat the yolks first. I poured them from the bowl of the combiner into a container. I washed both the whisk and the cup. Then beat the whites. Then, just at the first speed, I mixed the yolks and everything else. Just in the whites, when the whisk interfered, she poured yolks, flour gradually and poppy seeds. Flour is not the whole glass at once, but in 2-3 doses.
natapit
alexeyda
Quote: Alenka83

alexeyda... I don’t understand why wash the poppy-seed in the package, it’s already washed and dried without you.
I have an economy poppy (compared to analogs), I doubt that it was washed. The water after rinsing is cloudy.
It's just that there are products that are contraindicated to wash, for example, pasta, rolled oats, they are different after washing
alexeyda
Natalia, is there still such a question as butter in a biscuit?
Or can you bake a sponge cake without butter using the Flavored Poppy Sponge Cake (no butter) recipe?
natapit
alexeyda, SORRY FOR THE MASSIVE ANSWERS! I'm in Ukraine now and I only have mobile internet! : this: I do not recommend changing the recipe, with another biscuit it will suck on another cake!
Comilfo
Brought THANKS for the cake.
I did half a portion for the sample. Delicious. I will definitely repeat it on occasion
Poppy cake
natapit
gorgeous piece !!!
kavilter
I baked a cake, and it is 3.5 cm high. The author has 6 cm. What could be wrong? She beat the whites as Tortyzhka taught, the yolks - white with a blender, combined everything according to the recipe - and the height of the cake is half as much. Maybe you should have added baking powder? (Shape - 20 cm)
natapit
no. no baking powder needed!
Alenka83
kavilter, maybe the squirrels were killed? Or, when mixed with yolks, they sagged strongly. For example, I do not use a spatula, but sometimes gently stir it with my hand. Or a draft, no one slammed the door from the family when the biscuit was baked? I have any biscuit settles instantly when the child slams the door ... and when I bake, I close all the windows. Maybe the flour or poppy is not of high quality? Was the sides of the mold oiled? from this it can slide and not rise. It also depends on the shape, I have one with a non-stick coating, it is very slippery, the cakes will not rise very much in it, I like the biscuits baked in a tin form, detachable. Analyze everything yourself, point by point, maybe you will find a reason, there may be many factors, maybe even an elementary one "I JUST WASN'T ASKED .."
Sorry for getting in, I just baked it myself, and it's a pity that it didn't work out, because the cake is delicious, and I did it the first time.
kavilter
The form was a stainless steel saucepan (suitable diameter), did not grease with oil, put plain writing paper on the bottom. The sponge cake practically did not rise during baking. I repeated it again - the result was also 3.5 cm. I cut each one in half and soaked it in cream - it turned out well.
missnatali
Natasha, I am already becoming a fan of your recipes. Yesterday I made this wonderful cake. It is something. Very, very tasty, and most importantly, it is simple and quick to prepare. My husband and I are delighted, a piece of cake today even went to visit my mother. Thank you for such wonderful recipes.
natapit
Natasha, I am very pleased! I'm glad that everything worked out and I liked it!

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