home Confectionery Cakes Poppy seed cake. Old books taste like. Maria Gaikova (1983)

Poppy seed cake. Old books taste like. Maria Gaikova (1983)

Poppy seed cake. Old books taste like. Maria Gaikova (1983)

Category: Confectionery
Kitchen: Slovak
Poppy seed cake. Old books taste like. Maria Gaikova (1983)

Ingredients

For cakes
Chicken egg (C1) 4 things
Powdered sugar 80 g
Peeled minced almonds 50 g
Ground poppy 50 g
Ground cinnamon 1/2 tbsp. l.
Fragrant carnation 2 pcs
Lemon zest
Grated biscuits (or cookies) 20 g
Cake wetting, sanding, decoration
Fruit juice
Any jam
Fruits
Meringue
Egg white (c0) 1 PC
Powdered sugar 100 g
Lemon juice 1 tbsp. l.

Cooking method

  • Poppy pastries or desserts with poppy seeds are always a win-win. This year I bake a lot and often with poppy seeds, trying to find the most delicious and original recipe.
  • In the book by Maria Gaikova (Osvet Publishing House, published in 1983, translated into Russian in 1988, I have a second edition - 1990) there is a recipe for a poppy cake. I did it spontaneously for the arrival of guests. I recommend giving it a try.
  • Product Comments... About sugar: instead of powdered sugar, granulated sugar is also suitable. On spices: take a ground clove on the tip of a knife, this will be enough, but do not overdo it with cinnamon - measure without slides or take a measuring spoon "under the knife". I used the purchased lemon zest - dry in a bag. At home I always have dry scraps from biscuits, so I took them for the crumb. If you don't have anything at all (no cookies, for store crackers), take bread crumbs, they will also work. Since the sugar in the cake is decent, I would recommend taking citrus confiture as jam, 300 gr jars. will be more than enough. In my version it was lemon-orange. For decoration in my cake I used orange peels and seasonal berries.
  • Copyright from the book: "Grind egg yolks with sugar, add almonds, poppy seeds, cinnamon, ground cloves, crushed lemon zest, egg whites whipped into a thick foam, grated biscuit rusks; mix lightly. The finished dough is spread in a greased and floured cake The baked and cooled cake is cut across into two layers of equal thickness, which are soaked in fruit juice, spread with any jam and combined. Top cake is decorated with protein foam and fruit.
  • WHITE FOAM: Mix the egg white with powdered sugar and beat until a thick homogeneous mass is formed. "
  • Well, now - how to make a cake so that it turns out
  • The specified number of products will require a round shape d = 20 cm.
  • First, prepare the mold (grease and sprinkle with flour) and turn on the oven at 200C.
  • Prepare a dry mixture: mix ground poppy seeds, ground almonds, biscuit crumbs and spices in a bowl.
  • Divide the eggs into whites and yolks. Pour a third of the sugar into the yolks and whisk into a light viscous cream. In a separate bowl, begin whisking the egg whites. When they become fluffy, add the remaining sugar in portions, continuing to beat, and beat until firm and shiny. When turning the bowl, the squirrels should not drip and the whisk should leave a clear pattern.
  • Poppy seed cake. Old books taste like. Maria Gaikova (1983)
  • Poppy seed cake. Old books taste like. Maria Gaikova (1983)
  • Combine the whipped whites and yolks and mix very gently. Add lemon zest, dry poppy seeds, nuts and spices mixture. Stir with a spatula in a gentle "rolling" motion from center to edge until the ingredients are evenly distributed.
  • Pour the dough into a mold and place in the oven.
  • Poppy seed cake. Old books taste like. Maria Gaikova (1983)
  • The author does not specify at what temperature the biscuit should be baked.In the preface to the book, in order to avoid cracking and rapid falling off of the finished biscuit, it is recommended to bake at medium temperature (it is not specified what it is). In the sources studied by me, 180-200 ° C is taken as the average temperature. All sources and textbooks on pastry write that for biscuits the oven temperature is 200-220 ° C. But this sponge cake without flour and due to nuts and poppy seeds is quite dense. It will burn at such a high temperature. Therefore, bake at 200 ° C for the first 10 minutes, then reduce the temperature to 180 ° C and bake until tender for about 30 minutes. Luchina should come out dry.
  • Remove the finished biscuit from the oven, let stand for about 10 minutes and remove on the wire rack until it cools completely. This biscuit does not need to be aged to strengthen the structure. When it has completely cooled down, you can cut it. The convex "cap" can be cut off if desired. With a thin knife, first mark the cut line on the side of the biscuit, and then carefully cut it into 2 cakes. I am using a strong, thin thread.
  • Poppy seed cake. Old books taste like. Maria Gaikova (1983)
  • Poppy seed cake. Old books taste like. Maria Gaikova (1983)
  • Soak the cakes with juice. Put half the jam on the bottom cake, cover with the second cake, coat the cake with the remaining jam and refrigerate.
  • Poppy seed cake. Old books taste like. Maria Gaikova (1983)
  • Poppy seed cake. Old books taste like. Maria Gaikova (1983)
  • Poppy seed cake. Old books taste like. Maria Gaikova (1983)
  • Make a meringue. You can try as in the description. Dishes (glass, stainless steel or ceramics) and whisks must be clean and free of grease. First, whisk the whites until fluffy with the lemon juice and then add the powdered sugar. If you mix the sugar with the proteins right away, it will take longer to beat.
  • Poppy seed cake. Old books taste like. Maria Gaikova (1983)
  • Remove the cake blank from the refrigerator, coat with meringue and decorate.
  • Poppy seed cake. Old books taste like. Maria Gaikova (1983)

Time for preparing:

2 h

mamusi
Very nice!)
The husband loves everything with poppy seeds. I love meringue and know how to do it (hurray!)))
So I will take your cake with pleasure.

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