Cake "Delicate" poppy

Category: Confectionery
Delicate poppy cake

Ingredients

Poppy seed biscuit:
chicken egg 240 g
sugar 100 g
wheat flour 120 g
dry poppy 100 g
margarine (butter) 100 g
vanillin pinch
Cream:
milk 700 ml
sugar 1.5 tbsp.
egg yolk 2 pcs.
wheat flour 5 tbsp. l. with a slide
vanillin pinch
butter 200 g
Meringue:
sugar 100-120 g
egg white 2 pcs.
For decor:
_____________________
meringue 10-15 pcs.
cocoa, poppy seeds, chocolate to taste and desire

Cooking method

  • Poppy seed biscuit:
  • Separate the whites from the yolks and beat until fluffy, gradually add sugar and vanillin (the sugar should completely dissolve).
  • Melt margarine (butter) and cool slightly (so that it is not hot). Into the well-beaten whites, add the yolks one at a time, continuing to beat. At the end, add margarine (butter) in a thin stream.
  • In a separate bowl, mix the sifted flour and poppy seeds.
  • Pour the liquid mixture into the flour and mix gently with a silicone spatula using the folding method. We grease a detachable baking dish with vegetable oil and carefully lay out the dough, put the form in an oven preheated to 200C for 20-25 minutes (it depends on your oven). You can check the readiness of the cake with a dry toothpick. Cool the finished cake slightly in the mold, then remove it from it and let it cool completely. Cut the cake into three parts.
  • Meanwhile, we prepare the cream.
  • Cream:
  • Pour milk into a saucepan, add yolks, sugar, vanillin. Stir the mixture with a whisk and put on fire, cook until thickened, stirring constantly. Cool the cream to 40-45aboutC and add the chopped butter. Whisk.
  • Meringue:
  • Beat the whites into a fluffy mass, gradually add sugar, continuing to beat until stiff peaks. Using a pastry bag or a syringe, place the bezeshki on a baking sheet covered with baking paper and bake in the oven at 80-100C until the meringue begins to change color to pale cream. The process took me about 30 minutes.
  • Assembly:
  • We spread one cake in a detachable form and grease it well with warm cream (in fact, a mountain of cream, we don't even lubricate there, but literally apply, about 1/4 part), then cover with a second cake and also lubricate with cream, then the third cake and on top cream. Leave 1/4 of the cream for the sides.
  • We put the cake in the refrigerator for 10-12 hours. Remains of the cream - in the refrigerator in a sealed container. Then carefully remove the sides of the form and transfer the cake to the dish. Lubricate the sides with cream. Decorate the cake with bezeshki and, if desired, chocolate, poppy seeds or cocoa.
  • Our delicate cake is ready.
  • Delicate poppy cake
  • Bon Appetit!

The dish is designed for

2 Kg

Time for preparing:

2 hours

Note

The cake is easy to assemble without a detachable form, but then the cream creeps out and you will need to slightly tweak it in the morning. Delicious cakes for everyone!

moleka
How much butter is in the cream?
V-tina
moleka, thanks for carefully reading the recipe now I will correct it - 200 gr.
Tumanchik
Wow!!!! this is beauty! thanks for sharing!
V-tina
Irishathank you, praise is always pleasant
NataCaro
V-tina, I beg your pardon, how many eggs is 240g in pieces?
V-tina
NataCaro, Natalia, 1 egg is about 60 gr., They are just different in size, it happens that 4, and sometimes 5 pieces are needed
aprelinka
Yum! I will definitely cook it!
V-tina
aprelinka, I highly recommend my second poppy cake, it is completely different, but, it seems to me, even tastier
aprelinka
V-tina, which one is for boys? there the cream is richer in taste. because of this tastier?
V-tina
Elena, yes, this one is also very tasty, but for some reason I like it better - we love butter cream, it seems like there is oil here and there, but here it is very delicate, but in that one is more saturated and poppy cake I like that recipe better. Although my mom said this one tastes better
NataCaro
Tina hello very cool cake! thank you very much, only the cakes turned out to be thicker (the diameter of the deck is 26cm) and custard cream from your other cake, I don't really like butter. My family crumpled this cake in half a day. Thank you so much
V-tina
Natalia, Thanks for the kind words! I am very glad that I liked the cake, if you still bake, try it with this cream, you don't feel butter in it at all, because a large volume of milk, you can cook without butter at all, cook until thick and cool, very delicate cream, I cook like Napoleon
Zmeika
I love poppy pastries very much. An interesting recipe, I will definitely try.

Tell me please, do you grind the poppy beforehand?
V-tina
Zmeika, to me on you No, you do not need to grind the poppy

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers