Most often, poppy seeds are used as a sprinkle or filling for rolls, rolls or as an additive for confectionery, for example, for halva. But there is another dessert, the basis of which is poppy seeds - poppy seed cake. Most often they use biscuit cakes for it, and combine them with sour cream, custard, cream cheese, berry compote or just jam. In any of the options, baking will delight the unusual taste of thousands of poppy seeds and will not leave anyone indifferent.

Poppy seed cake with sour cream

Of course, you can bake a classic biscuit or cake from cupcake dough, cut it into several cakes and spread with cream of whipped sour cream and sugar. But you can do something else - hide a delicious biscuit with poppy seeds under a layer of almost weightless sour cream souffle.

For those who decide on such an experiment, a cake with a diameter of 23 cm will need:

  • 180 g soft butter;
  • 250 g of powdered sugar (125 g per dough and the same amount into cream);
  • 3 eggs;
  • 150 g of poppy;
  • 70 g of flour;
  • 14 g of baking powder;
  • 500 ml of fat sour cream;
  • 15 g of gelatin;
  • 75 ml of water.

Cooking method:

  1. Beat butter with sweet powder, then mix eggs and loose ingredients (poppy seeds, flour and baking powder) one at a time.Not everyone likes the creak of poppy seeds on their teeth, so that the poppy cooks faster and does not creak in the finished product, it is slightly ground in a coffee grinder or ground in a mortar.
  2. The bottom and sides of the baking dish are lined with parchment, then the dough is placed in it and baked until dry with a toothpick at 180 degrees (approximately 40 minutes). The finished cake is cooled without taking it out of shape.
  3. Beat sour cream until splendid with icing sugar. Then gelatin swollen in water and melted to a liquid condition is introduced into it. Still beat for five or six minutes.
  4. Pour cream into a mold on top of the biscuit and put in the refrigerator for solidification.After a night spent in the cold, the cake is carefully removed from the mold, decorated and served.

Cake "Queen Esther"

Cookies “Aman’s ears” and the cake “Queen Esther” - a traditional treat on the seven-day Purim holiday, which marks the rescue of Persian Jews from the villain Aman by Queen Esther. These days, it is customary to serve desserts with nuts and poppy seeds to the table, which is the cake of the same name made from delicate chiffon poppy seed cakes with a layer of custard with delicate citrus notes and white chocolate.

The composition of the biscuit includes:

  • 110 g of sugar;
  • 4 whole eggs and 2 protein;
  • 60 g of ground poppy;
  • 30 g of flour;
  • 5 g of baking powder;
  • 30 ml of vegetable oil;
  • 5 ml of vanilla extract.

For the layer and decoration of cakes you will need:

  • 250 ml butter cream for whipping;
  • 240 ml of milk;
  • 2 yolks;
  • 75 g of sugar;
  • 40 g of starch;
  • 1 lemon
  • 80 g of white chocolate.

Cooking the cake in steps:

  1. Grind dry poppy seeds in a coffee grinder as finely as possible, but preserving the friability of the structure, oil should not stand out. Mix ground poppy, flour and baking powder.
  2. Separate eggs for proteins and yolks. Then whisk six proteins until soft peaks with 40 g of sugar. Send the remaining sweet crystalline product to the yolks and beat everything in a white and lush mass.
  3. Gently, in order to preserve the lush structure as much as possible, mix proteins, yolks, loose components of the dough, as well as vegetable oil and aromatic vanilla extract.
  4. Distribute the resulting mass on a baking sheet (about 30 by 40 cm) covered with parchment and bake at 200 degrees for 10 - 15 minutes. Cool the browned cake by covering it with another sheet of parchment and a cotton towel.
  5. Stir half the amount of milk for the cream with sugar, yolks and starch. Send the remaining product to the fire and boil, pour in the starch-egg mixture, lay out broad strips of zest and pour in the juice squeezed from the lemon.
  6. Brew the cream with vigorous stirring until thick. Then remove the zest and cool for 4 to 6 hours. After that, mix it with whipped cream and 2/3 of grated chocolate on a coarse grater. The cream is ready.
  7. Cut large cake into three identical ones and lay them with generous portions of cream. Top the cake with cream and sprinkle with the remaining chocolate chips.

With custard

This option of poppy seed pastries will appeal to custard cake lovers.

If desired, you can add a little fresh lemon or orange zest to the cream to play a little with a combination of tastes, and for poppy seed cake you need to prepare:

  • 4 eggs;
  • 100 g of sugar;
  • 8 g of vanilla sugar;
  • 100 g butter;
  • 100 g of flour;
  • 130 g of dry poppy.

Custard for this cake is prepared from:

  • 750 ml of milk;
  • 270 g of sugar;
  • 120 g of flour;
  • 2 yolks;
  • 8 g of vanilla sugar.

The sequence of actions:

  1. Since the splendor of the cake is achieved without baking powder, it is very important to beat the eggs thoroughly. They are divided into proteins and yolks. The first ones are beaten to strong peaks with vanilla sugar, and the yolks - separately with ordinary sugar, are almost white.
  2. Next, melted non-hot oil is poured into the beaten yolks, the protein mass and the mixture of poppy and flour are gently mixed. From the resulting test at 190 degrees, one cake is baked in a detachable form with a diameter of 20-22 cm, which, after complete cooling, is cut into two layers.
  3. To the stewpan of a suitable displacement, send all (except oil) cream components. Carefully stir them with a whisk until smooth, and then send to the fire and with continuous and vigorous stirring, brew until thick.
  4. With a custard base, allow to cool slightly (5 minutes), add oil to it, stir until smooth. With warm cream, smear the cakes, collecting the cake in a detachable form or a sliding ring.
  5. Let the cake stand overnight in the refrigerator, then coat it on top and sides with cream and decorate to your liking. You can simply sprinkle with seeds of dry poppy seeds, and on top of it you can beautifully lay small meringues.

Cottage cheese and poppy seed diet cake

Not a gram of flour and not a single extra calorie - this is how you can characterize this poppy seed cake.

 

Of course, the natural sweetener (sugar substitute) in the recipe is added to taste, but even in the most desperate sweet tooth, the calorie content of this baking will be equal to only 136 kcal per 100 g.

Read also:kefir biscuit recipe

So, they will go to the dough:

  • 6 proteins and 4 yolks;
  • 30 g of poppy;
  • 40 g bran;
  • sweetener to taste.

For curd cream should be prepared:

  • 200 ml of milk (1%);
  • 300 g fat-free cottage cheese;
  • 2 yolks;
  • zest and lemon juice to taste;
  • sweetener to taste.

How to make a diet cake:

  1. Beat the whites with the yolks together with the sweetener until a lush, airy mass, into which then pour dry poppy seeds and bran. Transfer the resulting mass to a baking sheet covered with parchment and bake one large and thin cake. It will take 7 - 8 minutes at 190 - 200 degrees.
  2. Brew milk with yolks until thick, adding a sugar substitute and citrus components to taste along the way. Next, beat the cottage cheese with a blender, pouring a spoonful of egg-milk custard on a spoon.
  3. Cut the cooled cake into four identical rectangles, generously coat them with cream and put in the refrigerator overnight, giving the cake a good soak.

Step-by-step recipe from Julia Vysotskaya

Cake should not be distinguished by pretentious decor, for children the main thing is that it is tasty and prepared by a loving mother, says Yulia Vysotskaya.

And just such is her simple and tasty poppy seed cake made from:

  • 155 g of poppy;
  • 6 eggs;
  • 120 g of sugar;
  • 75 g of flour;
  • 30 g of starch;
  • 3.5 g nutmeg;
  • 1.5 g of salt;
  • 5 g butter to lubricate the mold;
  • 200 g of cherry jam;
  • 100 ml of cream for whipping.

Algorithm of actions:

  1. Separate the proteins from the yolks and whisk with a pinch of salt with a mixer until a firm foam. Beat the yolks with sugar in a light and lush cream.
  2. Grind the poppy seeds in a blender and pour boiling water for 10 minutes. Then squeeze and mix with the yolks. Then add loose components and protein foam to the dough.
  3. Transfer the dough into the oiled form and bake the magnificent biscuit cake at 180 degrees. The duration of the heat treatment is approximately half an hour.
  4. Dissolve the cooled biscuit into two thinner cakes and generously coat them with cherry jam. Grease the top of the cake with jam and garnish with whipped cream, dropping them in a circle through a pastry nozzle or parchment cornet.

With berry compote

Fragrant poppy seed cakes, perfectly in harmony with the sourness of the berry compote and layered with a gentle creamy cream - this is the cake “Poppy Paradise”. The berries for him can be used completely different, so each housewife can get their own "paradise".

Proportions of ingredients for poppy seed cakes:

  • 5 eggs;
  • 150 g of sugar;
  • 2 to 3 g of salt;
  • 160 g of flour;
  • 7 g of baking powder;
  • 40 g of slightly chopped poppy;
  • 30 ml of hot milk;
  • 30 g of vegetable oil.

To prepare berry compote, you must prepare:

  • 450 g of berries;
  • 80 - 100 g of sugar;
  • 9 g of gelatin;
  • 54 g of water.

The composition of a gentle cream includes:

  • 750 g cream cheese;
  • 250 ml of heavy cream;
  • 250 g of powdered sugar.

Cook the cake as follows:

  1. In a separate container, mix flour, poppy seeds and baking powder. Beat eggs with sugar and salt with a mixer for at least 10 minutes until an airy, almost white mass is obtained, into which the granular mixture is then mixed.
  2. Mix hot milk with butter. Add a couple of spoons of dough to this mixture, stir and add to the total mass. Cover the biscuit mold (Æ 20 - 22 cm) with parchment, pour the dough into it and send it to the oven for forty minutes (temperature - 180 ° С).
  3. For a compote, warm half the berries with sugar until it is completely dissolved, then beat with a blender and introduce gelatin dissolved in water. Pour the laid-back berries, mix, distribute the compote over two round-cutter-shaped cutters with a diameter of 16 - 18 cm, and freeze.
  4. For cream, add cold cheese, cream and powdered sugar to the mixer bowl. With the vigorous movements of the mixer blades, turn everything into a lush and thick cream.
  5. Cut the biscuit into three cake layers and collect the cake, alternating layers: cake, cream, compote, cream, cake. From this amount of cream products, it is enough not only for the filling, but also for leveling the cake from above and from the sides.

It remains only to decorate the pastries to your taste, for example, with berries that are part of the compote.

Poppy seed cake sponge cake

Based on a biscuit with poppy seeds, you can create your own original cake recipe, using the proven and favorite cream recipe for the filling.

And to bake a magnificent poppy seed sponge cake of six-centimeter height with a diameter of 22 cm you will need:

  • 5 eggs;
  • 125 g of sugar;
  • 125 g butter;
  • 125 g flour;
  • 150 g of dry poppy;
  • 5 - 7 g of baking powder.

Baking Technology:

  1. Be sure to divide the eggs into proteins and yolks. First, whisk the proteins with half the norm of sugar with clean and dry corners of the mixer to stable peaks. If the mass does not fall out when the container is turned over, then everything is done correctly.
  2. Beat the yolks with the rest of the sugar into a lush, almost white creamy mass. Then, in three to four doses, proteins and a loose mixture of poppy, baking powder and flour are mixed in them in turn. The last in the dough is sent non-hot melted butter.
  3. The detachable form is lined with baking paper. Only the bottom can be laid. The dough is transferred to it and sent for 40 - 45 minutes in an oven preheated to 180 degrees. The readiness of the biscuit is checked with a toothpick.

To prevent a “volcanic” cap from forming in the center of the biscuit, tighten the form on top with food foil. This trick will make the cake almost perfectly smooth.

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