Cake "Poppy"

Hello!
I also bake this wonderful cake)
The result is always great)
The cake is delicate, light. Due to the impregnation with hot custard, it is perfectly soaked, it just melts in the mouth.
I tried to bake the same biscuit with small nuts - the biscuit rose less, but the nuts remained evenly in the dough)
The aroma is excellent) I want to try to bake such a cake with raisins)

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?

oil is a must in this recipe! and if you use a different biscuit, then it will be a completely different cake, and you cannot fill it with cream from the original recipe!

I decided to please my family with "Poppy cake"! I also managed to cut it into only three cakes .. Well, nothing - everyone was and so happy - thanks for the recipe! Very tender and cake!

tasty! thanks for sharing!

[natapit,]

natapit, please tell me, do you still have a cream after impregnation?
Today I got 3 cakes. I brewed 600 ml of cream. I put 10 tablespoons of cream on the cakes and on top, the same amount on top, smeared the sides. Soak and coat abundantly) And I have 150-200 ml of cream left.
Do you also use the whole cream like this?

The cream must be used in full to the gram!

But as?
I pour a lot of it, the more it will already flow out.
Can I boil a little? I cook in a water bath for 40 minutes.
800 ml makes 600 ml.
Like liquid sour cream.
So? Or should it be thicker?

It should be of such consistency, it was all gone and nothing came out, the cream spread and the sides of the cake.

The cream must be used in full to the gram!

But as?

Can. if there are 4 cakes like Natasha's, and not 3, then the whole cream will go away

The cake is delicious. Not greasy, not cloying. Rated by 7 adults. The child was not given until he was two months old. Carried as a gift, so without a cut. But he is exactly like everyone else, only three cakes.
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The cake is very beautiful !!! well done, thanks for the photo!

Tell me, I understood correctly that the cream should be boiled without boiling, maybe in a water bath? And how long, approximately, if with milk?
And then I did not understand In the yolks, put the whipped whites, immediately dry the mixture, intervene and so on three times?

I did not time the time, the cream should thicken to the consistency of liquid sour cream, and mix the dry mixture gradually by adding a couple of tablespoons of the mixture. a couple of spoons of protein!

Thank you!

It was not possible to beat the whites of eggs at room temperature, it turned out to be a watery foamy consistency. (((There is some secret how to beat warm whites?

Most likely, it's not about the temperature, since I'm not only beating cold proteins.
I think somewhere in the preparatory stage it's screwed up. Either the dishes or whisk were not fat-free, or traces of yolk got into the protein mass.

I have put this recipe aside for a long time, but it was only the day before yesterday that it came to bake. I tried it for work, for a festive tea party. There is no photo, because I baked in the evening, in the morning before work I watered it with glaze and ran to work. Suffice it to say one thing about the taste - even those on a diet ate with pleasure - THANKS!

Natalochka, as always, is another MASTERPIECE !!!!!!! I just wanted to forgive ..... After I first baked your chiffon chocolate biscuit, they always order from me exactly chocolate cakes. Could this torus be made chocolate too? It's just that today we ordered a chocolate cake with poppy seeds - and I'm in thought

Sorry for the delay in answering, I'm in Ukraine now, my mom is bad - 3rd stroke. I would not recommend making this particular biscuit chocolate, all the charm of this cake is in it.

[Natasha]

Natasha, thank you so much for the delicious cake!
Mac is generally my everything!
On a 22 cm form, a height of about 4.5 cm turned out, cooled down and
very successfully cut into 3 cakes.
The poppy didn't go anywhere, it was very evenly distributed over the biscuit.
Cream seemed to me even not enough, poured from the heart)))
I sent it to the cold at night, turned it over in the morning, and covered it with glaze.
The first time I managed to glaze over the sides too)))
Thanks a lot for the recipe.
Everyone liked the cake for its unobtrusive sweetness, poppy crunch
and a very harmonious taste.
Thanks again!

Natasha, convalescence for your mom.

Natasha, thank you very much for the recipe for a wonderful cake, which turned out no matter what!
And my whites did not whip, but there was a watery foam, and having overwhelmed the sugar I put 100 g each in whites and in yolks, realizing this, I was even more upset and completely forgot about the melted butter ... I thought that everything was the end of this confectionery "masterpiece"
But no, it wasn't there! The biscuit was baked in MV Panasonic, he forgives even such harsh jambs as these turned out to be a very nice biscuit, which I cut into 3 cakes, did not risk it anymore (and did the right thing))))
The cream is also just a miracle, I still managed to pour it all over the cakes, but there was so much of it on top that I didn't turn it upside down, and instead of chocolate icing I just decorated the cake with strawberries.

The cake melted in my mouth, all the guests were delighted, and I thought about how delicious this cake would have been if not for my curvature and a hole in my head

In general, I will still be sure to bake!

PS I wish your mother a speedy correction and recovery!

Natalochka, thank you so much for such a wonderful recipe! : kiss3: Cake is something! I just want to warn the girls from Ukraine - in no case take the "Selyanskie" cream - they curl up when heated, although they seem to be fresh (as I read the shelf life - 3 months), they let me down for the second time (it's just that others in the store do not was, and the biscuit was already baked) - the husband says that this is how poor-quality powdered milk behaves, they only add to coffee-tea. But even that didn’t ruin such a purring cake! I'll run a plus sign
And yet - I really liked the kneading method - I always poured everything dry and loose into the yolks, and then mixed in the proteins, but according to Natasha's method, kneading is much easier!

Natasha! Came with a report:
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The cake is very tender, not sugary, not greasy. It just melts in your mouth! Thank you very much for another tasty treat!

thanks for the beauty! smart girl!

I ran in to thank you for the wonderful recipe .. The other day I baked this cake as a gift to my friend .. everything worked out .. Unfortunately I forgot to take a picture .. I tried trimming with cream .. delicious .. so delicate .. I will definitely repeat and take a picture .. Thank you for the recipe ...

natapit, an interesting recipe! The main thing is not complicated, and even with poppy seeds. Although I don't like biscuits, in my opinion, the biscuit should be delicious in such a cake. I want it already! There is no milk and cream at home, it's over, and I'm tired today, otherwise I would rush to the kitchen now.

I could not resist, baked a cake. Although now in the school of pastry chefs the task is to cook a poppy seed cake, but the biscuit there is a little different and the cream is also different. I'll bake the cake at school on Saturday.

And today I made a cake according to the recipe from this topic. Just just. How easy it turned out, even I am not a specialist in cakes.
The biscuit, I must say, turned out to be very even, baked in a silikon shape, cut easily and without crumbs, cut with a thin fishing line. The cream was made with 10% cream, what was in the store.
I would also like to write about the poppy. All my life I bake pies with poppy seeds. So poppy is always a little carcass with sugar, so that it would be softer and not grind on my teeth.And then I decided not to deviate from the recipe, I used dry poppy. I pinched off a piece of biscuit, the poppy does not creak at all, not hard.
Perhaps this quality of poppy depends on the manufacturer or it (poppy) can be processed somehow, I don't know. But I liked the result very much.
We will try the cake in the evening.

So we tried the cake! To be honest, I didn’t even expect it to be so tasty. Immediately fell into the category of my favorites.
I will definitely bake some more. Then I'll try to post a photo. And now the photo did not work, although the cake is beautiful.

natapit, thank you so much for the recipe!

I came with gratitude. I haven't completely made the cake yet, but used the biscuit in the "strawberry-poppy kiss". The cakes are light, airy. The taste is what is called "swallow your tongue".

Good day!
Made a cake yesterday. Its huge advantage is its ease of preparation. Many thanks to the author for the detailed photo instructions - no questions arose in the process. The biscuit was perfectly baked in a 22 cm shape. Divided into 4 cakes, but one broke - it turned out so thin. 3 would be better. As for the taste, to be honest - I was not impressed. I have the cream "House in the village" also curled up, as someone already wrote above, maybe it somehow influenced the taste of the cream.

Natalia thank you very much! The cake is fabulous, included in the collection of favorites. I'm not a master at decorating, I only had enough for this))

Nata, I got to your cakes. I want a lime poppy filling in your poppy seed.
That is, I already have poppy in the form of a paste in a slightly sweetened and steamed form.
How would I implement it? and how much to bang it?

Somewhere you are lost ... I will bake as it goes, pour all the pasta (400 g), add 4 more proteins, 40 grams of flour and starch, and see what happens.

How I love poppy! Mmm ... I will definitely do it!
A rose made of mastic?

[Nata]

Nata, I would not risk it, I'm afraid that the biscuit will not rise and there will be just sticky cakes ..... it is better to bake yeast challah with poppy filling. P. S. I have a lot of family problems, so I don't appear anywhere now ...

Crafts girls! Thank you all for the excellent reports, sorry for not answering each one personally.

Sharp, it's late, I baked it and already filled it with cream. Don't worry, it worked out. I still banged baking powder (went to the "carrot" to see how it was).
Let your problems be solved in the best possible way

A very tasty cake, juicy, tender and not very expensive and moderately laborious. Super recipe. Thank you very much, everyone liked it, although the cream curled a little (I made it with milk), but this did not affect the cake and taste.

Delicious and delicate cake, keeps its shape well

I made this cake for my husband's birthday, only I didn't have a shape smaller than 26, I made the cakes strictly according to the recipe. Naturally, it turned out to be not high, so I did not cut it into cakes, but made indentations in it for the cream
The cream was made by a three-minute custard in the microwave, a double portion. It certainly comes out more economical. I poured it hot into the holes, and what I cut out, I ground it with crumbs in a grinder and poured the cake. He spent the night in the refrigerator, the crumb froze perfectly, so in the morning she easily covered it with glaze. It turned out a very tasty male cake like this everyone, without exception. Only in the festive turmoil I didn’t have time to photograph it. Thanks for the recipe!

[Evgeniya]

Evgeniya, cool tidy)))

[Svetlana]

Svetlana, I understand that the photo is not a masterpiece, I just shared the idea. Suddenly, someone does not rise, well, or there will be no form. It turned out beautifully, juicy and tasty! I liked it very much. Well, it's easier to cook.

[Evgeniya]

Evgeniya, I am without irony, I liked the idea

It took me a long time to choose which cake to bake for March 8th. Attracted poppy

Decorated by the son, so there is no special logic
And the cut:

Thanks to the author!
In my opinion, this is more a dessert than a cake. Heavy, moist.By the way, not sugary sweet! Perfect for summer. Ate with pleasure