Creamy Boston Chicken Cake

Category: Bakery products

Ingredients
Flour	125 g
Baking powder	1 tsp
Sugar (50 g for flour and 100 g for proteins)	150 g
Eggs (divided into whites and yolks)	4 things.
Lemon juice	1 tsp
Vegetable oil	3 tbsp. l.
Pastry cream:
Milk	300 ml
Egg	1 PC.
Sugar	100 g
Cornstarch (I took potato)	20 g
Vanilla (vanilla sugar)	1 pack.
Butter	70 g
Poppy-ore crème:
Poppy	1 tbsp.
Orekhi Gretsky	0.5 tbsp.
Sugar	0.5 tbsp.
Butter	100 g
Milk	2-3 st. l.
In addition to the pastry cream:
Canned peppers
Canned cherries
Orekhi Gretsky

Cooking method

Biscuit:
Sift flour, baking powder and 50 g sugar into a bowl. Mix the yolks, lemon juice and vegetable oil separately. Beat the whites from 100 g of sugar until soft peaks and gradually stir in the whites into the yolk mass, stir gently from bottom to top. Then add the dry ingredients in three steps, stirring carefully each time. Pour the mass into a mold (cover the bottom of the mold with parchment paper) and bake in an oven preheated to 175 degrees for 30-40 minutes.
Pastry cream:
Boil the milk with a vanilla pod (I took a packet of vanilla sugar). Mix eggs with sugar and starch (do not beat, but simply bring to a homogeneous mass). Gently pour hot milk into the egg mixture, stirring constantly. Put this mixture on medium heat, stirring constantly, bring to a boil and boil for a couple of minutes. Cool the cream by placing the film on top so that a crust does not form. Whisk in soft butter. Before adding the cooled thick cream to the butter, it is best to beat it thoroughly with a mixer. You need to add this mass to butter in small portions. It turns out a delicate non-greasy cream.
Poppy-ore crème:
Pour boiling water over the poppy seeds for 1-2 hours, then drain the water and crush the poppy seeds in a mortar or grind with a blender. Add sugar and fried crushed nuts, mix well. Add milk and beat a little with a mixer. Finally add the butter at room temperature and beat again.
Assembling the cake:
1st cake + syrup impregnation of canned peppers + pastry cream + canned peaches;
2nd cake + impregnation with sugar syrup + poppy-ore crust;
3rd cake + impregnation with sugar syrup + pastry cream + fried crushed orehi + canned cherries (kept in cognac for 2 hours);
4th cake + glaze. I also saturate this cake, but from the side that goes to the cherries.
Glaze:
Heat butter and cream, add chopped chocolate and melt until smooth. Pour the cake over the top.

Note

To make 4 cakes, it is better to take a double portion of the biscuit. From one portion of me came out about 460-480 g of biscuit with a height of 7 cm with a round shape with a diameter of 22 cm.
Here is the cake, which in the photo (its weight was more than 6 kg), it took 4 servings of biscuit, 3 servings of pastry cream, 2 servings of poppy seed cream, half a liter can of cherries + 1 tbsp. orekhov and 2 jars of peppers (jar 425 g).

I took as a basis for this cake Boston Cream Cake, which includes only biscuit and pastry cream. It is incredibly tasty and without fruit and orekh delicacies, but it turned out that they ordered me some kind of dancing, so that there were cherries and orekhs and so that it was not dry. So there was an idea to combine this delicious sponge cake with typical fillings of Western Ukrainian plyatsk. Try it, girls, don't regret it